Ingredients:
2 rice papers
julienned carrots, peppers and cucumbers
1/2 cup cooked- cold quinoa divided
2 tsp tahini paste divided
3- 4 oz cooked sliced chicken or cooked shrimp or flavored tempeh (you can skip this)
sprouts
Instructions:
Soak Rice paper rounds one at a time in a large bowl of water until limp but not soggy. Shake off excess water and lay on cutting board of counter
To assemble each roll and spread 1 tsp of tahini on each.
Arrange vegetables, quinoa and chicken/shrimp towards center of paper.
Fold bottom end over filling to the middle. Fold in sides and roll up from the folded bottom end. Place rolls seam side down in glass container ready to go for the next day.
Tips:
use a side of ginger peanut sauce for dipping.