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+ servings

Quinoa & Veggie Seaweed Rolls

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Ingredients

  • 1 large package of gimMe Organic Roasted Seaweed Snacks Teriyaki (or flavor of choice)
  • 8 rice paper wrappers
  • 1/4 cup of dry quinoa
  • 1 cucumber
  • 1 large carrot
  • Fresh cilantro

Instructions

Prepare Your Ingredients

  • Cook quinoa according to package instructions & then let cool
  • Chop off the ends of the cucumber, and then cut the cucumber in half and with a spoon scoop out the seeds in the center
  • Next, slice the cucumber into thin strips about 5 inches in length
  • Next, peel the carrot, chop off the ends and then slice into thin strips about 5 inches in length.
  • Heat some water in a teakettle, when it boils pour into a medium sized bowl. You will want the water to be hot but not too hot to touch. Let water cool for a few minutes.

To Make One Veggie Roll

  • Doing one at a time, dip a rice paper wrapper all the way into your hot water and hold for 8-10 seconds. Remove and place on a clean flat surface
  • Place two GimMe Roasted Seaweed snacks side-by-side & slightly overlapping in the center of the rice paper
  • Top with a tablespoon of cooked quinoa and a few carrot, cucumber slices & cilantro
  • Fold in the sides of the rice paper and then roll tightly
  • Repeat to make all eight rolls. You will likely have a few Seaweed snacks left over so feel free to double up on some, or like me snack on them along the way!
  • These veggie rolls are great dipped in the avocado bean dip to make it a complete & filling meal!
Servings: 2