Rice Paper Rolls with Quorn Chicken-style Fillets, Red Cabbage and Quinoa
Vegetarian rice paper rolls served with a sweet and tangy tamarind dipping sauce.
- Difficulty: a little effort
- Prep Time : 35 mins |
- Cook Time : 25 mins
Rice Paper Rolls
1 C (250 ml) water
salt and pepper
1 Tbsp (15 ml) olive oil
1 (312 g) bag Quorn Chicken-style Fillets
½ (280 g) English cucumber
2 (400 g) avocados
12 (50 g) rice paper wrappers
1½ C (375 ml / 100 g) red cabbage, shredded
1½ C (375 ml / 100 g) mung bean sprouts
12 basil leaves + extra to garnish
¼ C (60 ml) water
1 Tbsp (15 ml) plum sauce
1 Tbsp (15 ml) spring onion, finely chopped
1 tsp (5 ml) sugar
1 tsp (5 ml) Soy sauce
1 tsp (5 ml) lemon juice
Rice Paper Rolls
Prepare the quinoa by bringing the water up to a boil in small saucepan over medium heat. Stir in the quinoa and simmer for 15 minutes. Drain off any excess water and season to taste.
Heat the oil in a large pan over medium heat. Add the Quorn Chicken-style Fillets and fry for 4 minutes on each side. Turn regularly to brown evenly and then drain on paper towel. Cut each fillet into 0.5cm strips.
Trim the cucumber to be roughly the length of the fillet slices (about 10 cm long). Cut into 0.5cm batons. Cut the avocadoes into thin slices.
Submerge the rice paper wrappers, one at a time, in a large bowl of cold water for 15-20 seconds until pliable. Lay on a damp tea towel. Place some quinoa, fillet slices, cucumber, avocado, shredded cabbage, sprouts and a basil leaf in the centre of the wrapper. Fold over the bottom and sides and lay it seam-side down on a sheet of baking paper. Repeat with the rest.
Whisk all of the ingredients together.
Serve the rice paper rolls with the dip on the side and garnish with basil leaves, if preferred. The rice paper rolls need to be served as soon as possible.
TIP: There are different techniques for folding a rice paper roll. Do what works easiest for you as you get different sizes of wrappers. They can also be folded like a regular wrap with two open or closed ends.