Red Quinoa, Tomato and Avocado Salad Vietnamese Rolls with Sriracha sauce

Red Quinoa, Tomato and Avocado Salad Vietnamese Rolls with Sriracha sauce
Here is my new invention, a "Latin American Asian fusion"  - Vietnamese rolls with red quinoa, tomato, avocado salad and sriracha sauce. 

This recipe should yield about 8 Vietnamese Rolls but it may vary according to the quantity of filling you put on.   Remember that the more filling the harder it is to roll. 

When rolling, always pull the mixture towards you, that will make them prettier and tighter - at the beginning I struggled a bit with them but after rolling a few it becomes easy.  
I find it easier to roll using round rice papers but I didn't have any so here I am using the square ones, the result is the same when finished.


You can serve it with soy sauce a side but the Sriracha Sauce is already so tasty that frankly you dont need anything else.   The Sriracha Sauce I use is the American version of the Thai Sriracha produced by Huy Fong Foods, also know as "Rooster Sauce"  it is hot, full of flavor and can be found in good Asian Stores.


Pretty, Light and Healthy :-) Enjoy it!


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Red Quinoa, Tomato and Avocado Salad Vietnamese Rolls with Sriracha sauce
Yields: 48  Cost:$$ | Difficulty:  Easy | Time: 1h
Author: Rachel Elich

Ingredients
    Red Quinoa, Tomato and Avocado Salad Vietnamese Rolls with Sriracha sauce
  • 8 Paper Rice Leaves
  • 2 Tomatoes  Chopped
  • 1 Avocado Mashed
  • 1 Cup Red Quinoa
  • 1 Cup Iceberg Lettuce Chopped
  • 1 1/2 Cup Water
  • 1/2 Teaspoon Salt
  • 1/2 Cup Coriander leaves
  • Sriracha sauce to taste
Instructions
  1. Put the Quinoa, the salt and the water in a small saucepan and soak it for 15min.
  2. Bring the water with Quinoa to boil over medium heat, reduce the heat to low and cook it for about 20-25 min  - the water will have been completely absorbed.
  3. Let the Quinoa Cool Down 
  4. Fill a tray large enough to dip the rice paper in water with lukewarm water
  5. Dip the rice paper for a few seconds in water, the rice paper will still be pretty firm and "paper like" - dont worry, it will soften up while you are rolling.
  6. Easiest way to roll is putting the rice paper on a clean tea towel of cheese cloth.
  7. Put two tablespoons of the Quinoa, a bit of tomatoes, one good teaspoon of avocado, some chopped lettuce, two or three leaves of coriander
  8. Sprinkle some Sisiracha Sauce 
  9. Roll and repeat it until all filling is used.  


    Rachel Elich

    Rachel Elich is a globetrotting, computer engineer, project manager, designer, untamed cook extraordinaire who backpacks around the world. Along the way on adventures, Rachel has adopted and incorporated international influences into all aspects of her creative work endeavours.

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