These are so simple to make and store well for future lunches and snacks. Just make sure that the rice papers dry enough before you stack them, otherwise you’ll end up with a big gooey mess!
1 cup cooked quinoa
1 cups shredded broccoli stalks (save the florets for snacking)
1 cup shredded carrots
– or alternatively you can replace the shredded broccoli and
carrots with a premade broccoli slaw
1 teaspoon seasoning blend of your choice
1/4 cup dried cranberries or raisins
1/4 hemp seeds
2 tablespoon gluten free soy sauce
2 tablespoon Asian orange sauce (or some other kind of citrus salad dressing or stir-fry sauce)
8 – 10 medium rice paper circles (approximately 9-10 inches across)
1. Steam broccoli and carrots until tender-crisp.
2. In a bowl, combine vegetables, cooked quinoa, seasoning blend, cranberries, seeds, soy sauce and orange sauce. The mixture should be a little heavy on the sauce because the quinoa and the rice paper will soak up a little, so feel free to add a little more sauce if needed.
3. In a large shallow bowl, or baking pan (must be big enough for the rice paper to sit in) fill with about 1/4 inch of water. Soak rice paper one at a time in the water until it is soft enough to roll. If you are in a bit of a rush, having two bowls or pans on the go is helpful. Then the papers can be soaking as you are making a salad roll. Once the rice paper is just soft and pliable, remove and place on the counter. Place about 2-3 tablespoons of the salad close to an edge of the rice paper, but in a straight line. Wrap up the salad roll like a closed burrito (folding in the top and bottom edges first before rolling it up) and place on a wire rack to drip dry. Continue for the remaining salad roll stuffing.
4. When the rolls are dry (about 30 minutes) they are ready for eating or for storing in portioned containers to take for lunch. Serve with your favourite dipping sauce or hummus.