Delicious Crunchy Power Veggie Edamame Quinoa Summer Rolls for a Healthy Lunch or Dinner
Picture a bright summer day, the sun casting a warm glow over the lush greenery of my backyard. With the gentle breeze carrying the scent of freshly cut grass, I decided it was the perfect time to host a casual lunch gathering for my friends. Wanting to offer something light, vibrant, and bursting with flavor, I turned to my trusty recipe for Veggie Edamame Quinoa Summer Rolls.
Edamame for Everyone
With a sense of excitement, I began preparing the filling, combining the chopped healthy edamame, fragrant mint, and basil leaves with the nutty quinoa and crunchy kale. A dash of soy sauce, a hint of sesame oil, and a sprinkle of ginger powder added depth and complexity to the mixture, infusing it with an irresistible umami flavor.
As I assembled the rolls, the rhythmic process of softening the rice paper wrappers and layering them with the colorful filling brought me a sense of calm and contentment. Each roll was carefully crafted, a work of art in its own right, promising a burst of freshness and crunch with every bite.
With each bite, exclamations of delight filled the air, the flavors of the Veggie Edamame Quinoa Summer Rolls eliciting smiles of pure joy. As we savored the light, refreshing taste of the rolls, surrounded by good company and laughter, I couldn’t help but feel grateful for the simple pleasures of good food and great company on a beautiful summer day.
Chef’s Notes – Crunchy Power Veggie Edamame Quinoa Summer Rolls
- Soften rice paper wrappers by rinsing them under cold water before assembling the rolls. This makes them pliable and easier to work with.
- Pulse edamame, mint, and basil in a food processor for a finely chopped texture, ensuring a uniform filling that’s easy to roll.
- Store any leftover Veggie Edamame Quinoa Summer Rolls in the refrigerator for up to 4 days. This makes them a convenient option for meal prep or quick lunches throughout the week.
- Feel free to customize the filling with your favorite vegetables or protein for variety. Experiment with different combinations to suit your taste preferences.
- For those with nut allergies, substitute peanut butter with sunflower seed butter in the spicy peanut sauce. Additionally, use tamari instead of soy sauce for a gluten-free option.
Crunchy Edamame Quinoa Rolls
Elevate your lunch game with these delightful Crunchy Edamame Quinoa Rolls. Packed with minty freshness and a buttery crunch, these vegan and gluten-free rolls are perfect for school lunches or a light dinner option. Get ready to roll up some goodness!
4
servings45
minutes5
minutes42
kcal50
minutesKeep the screen of your device on
Ingredients
- Spicy Peanut Sauce
2 tablespoons creamy peanut butter
2 tablespoons water
1 teaspoon chili garlic sauce
2 teaspoons soy sauce
2 teaspoons freshly squeezed lemon juice
- Summer Rolls
1 cup frozen edamame
1 cup cooked red quinoa, cooled to room temperature
3 sprigs mint leaves
3 sprigs basil leaves
1 cup kale, lightly cooked and shredded
1/2 teaspoon salt
1/4 teaspoon ginger powder
2 teaspoons soy sauce (gluten-free if desired)
1 teaspoon sesame oil
1 1/2 cups shredded red cabbage
2 medium carrots, thinly sliced
20 rice paper wrappers
- Alternative Ingredients:
For gluten-free option: Use tamari instead of soy sauce.
For nut-free option: Replace peanut butter with sunflower seed butter.
Directions
- Preparing the Filling: In a food processor, combine edamame, mint leaves, and basil leaves; pulse to chop. Transfer the mixture to a large mixing bowl and add quinoa, kale, salt, ginger powder, soy sauce, sesame oil, red cabbage, and carrots; toss to combine.
- Assembling the Rolls: Soften each rice paper wrapper by rinsing it under cold water. Place a damp wrapper on the working surface. Add a portion of the filling and some red cabbage and carrots on the lower part of the wrapper. Roll the wrapper tightly, tucking in the sides as you go.
Repeat for the remaining wrappers. - Serving: Serve the rolls with spicy peanut sauce. Store any leftovers in the refrigerator for up to 4 days.
Equipment
- food processor
- knife and cutting board
- measuring cups and spoons
- saucepan
- mixing bowl
Nutrition Facts
- Calories: 42kcal
- Carbohydrates: 6g
- Protein: 2g
- Fat: 1g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 96mg
- Potassium: 78mg
- Fiber: 1g
- Sugar: 1g
- Vitamin A: 16IU
- Vitamin C: 5mg
- Calcium: 1mg
- Iron: 2mg
FAQs – Crunchy Power Veggie Edamame Quinoa Summer Rolls
Can I make these Veggie Edamame Quinoa Summer Rolls ahead of time?
Absolutely! These Crunchy Edamame Quinoa Rolls are perfect for meal prep. You can assemble them ahead of time and store them in the refrigerator for up to 4 days. Just make sure to wrap them tightly to prevent them from drying out.
What can I serve with these rolls?
These rolls pair perfectly with a side of spicy peanut sauce for dipping. You can also serve them with sweet chili sauce or soy sauce for different flavor variations.
What are some herb variations I can try?
Experiment with different herbs like cilantro or parsley to add varied tastes and freshness to the rolls. You can mix and match herbs based on your preference or what you have on hand.
Any tips for rolling the wrappers?
When assembling the rolls, start by adding a portion of the filling and some red cabbage and carrots on the lower part of the wrapper. Roll tightly, tucking in the sides as you go, to ensure a neat and compact roll.
Can I customize the filling?
Definitely! Feel free to get creative with the filling. You can customize these rolls with your favorite veggies or protein. Try adding sliced avocado, bell peppers, or tofu for extra flavor and nutrition.
