Hi Friends! Happy Spring!
Is it spring already? It’s spring now, and Saturday felt like winter. It was rainy, and gloomy all day. I know it’s spring cause’ I’ve had the worst allergies ever. Sinus and I’ve been asking the boys in my life to press one side of my face. They find it funny but always do it.
I’ve been everywhere in the last couple of weeks, from Bikram yoga to a hike to a boxing class. I ate up a storm, cooked like crazy, and have been insta crazy. I went to the library. I got a bunch of books which are just lying around, and I just got a notice saying that it’s due in 2 days. I wanted to blog. I wrote so many recipes and tested a few, but I had no mojo to take pictures.
That’s what is happening in my world. All is well though. Hope all of you are doing well too.
After a couple of weeks of blogging slump, I decided to take pictures and write about my dinner. Generally, after a big weekend, I tend to lighten up our meals during the weekdays. This is one I love. It is so fresh and easy. There are so many ways to stuff these. My boys love it with the spicy chutney, and that’s how I serve them all the time. As the little one says, “The tanginess of the sauce takes the vegetable roll to another level and feels like a salad in your mouth!” He is 9 and watches a lot of Food Network Shows.
I’m sure most of you have made these at some point, but do get to try it with this chutney. It’s really really good.
- 10 rice papers or more
- 1 cup cooked quinoa
- 1 green bell pepper cut to thin strips
- 1 yellow bell pepper cut to thin strips
- ½ cup snow peas thinly sliced
- 2 carrots cut to thin strips
- ¼ head purple cabbage thinly cut strips
- ½ cup apple juice
- 3 tbsp white wine vinegar
- 1 cup cilantro
- ½ cup mint leaves
- 3-4 green chilies
- ¼ onion
- 1 tsp cumin seeds
- ½ inch ginger
- 1 tsp sugar
- 2 tsp any flavorless oil (vegetable oil)
- Salt to taste
- In a thick bottomed saucepan, add the white wine vinegar and apple juice. Bring it to a boil and simmer it till it comes a light syrup consistency. For about 10-15 minutes.
- In a blender,add all the ingredients for the chutney along with the apple juice-vinegar syrup. Blend it to a smooth runny consistency. Keep aside.
- Arrange all the ingredients for the stuffing and prepare to make the rolls. Take a shallow bowl with warm water. Soak the rice paper sheets for about 10-15 seconds and let it get pliable. It will almost get to jelly consistency. Carefully take it out and lay it on a wet kitchen towel and stuff all the vegetables. Top with quinoa and roll very tightly. Make sure not to over stuff it. Roll like you would a traditional spring roll or a wrap.After you roll it, keep it on a wet paper towel and cover it with another wet paper towel or kitchen towel. Cut it when you are ready to eat.
- Spoon some sauce over the roll and enjoy.