Pan-fried Mango Mint Quinoa Rolls

Pan-fried Mango Mint Quinoa Rolls

There’s an absolute gem of a place in La Jolla San Diego called “Trilogy Sanctuary.” It has a yoga studio, rooftop vegan cafe, event space and that ‘sanctuary’ vibe. If you are ever in the area, I highly suggest you hop in for a bite as I do whenever possible. Their creatively crafted plant-based menu is always such a treat. But sometimes, I just can’t make it all the way over there…and then what’s a girl to do?

Make it at home?

Well of course…by now you know my style…

It’s probably not quite like the original, but it has just the right mix of savory and sweet and a hearty filling that’s balanced out with the crunch of the lettuce. It’s full of protein and healthy fiber and a great recipe if you have a big batch of extra quinoa lying around and are getting bored of the same old recipes. Who knew vegan, gluten-free, soy-free and nut-free could taste so good?

I did. And probably Trilogy too. 🙂

Pan-fried Mango Mint Spring Rolls

  • For the Rolls:
  • 6 brown rice paper rolls (white would probably work as well)
  • 3 cups cooked quinoa (1.5 cups dry)
  • 1 avocado
  • 3/4 cup mango (1-2 mangos)
  • 1 tbsp mint
  • 1/2 tsp salt
  • 2 tsp lime juice
  • 1 tsp fresh ginger (grated)
  • Dash of cayenne (optional)
  • coconut oil
  • Iceberg lettuce
  • For the Sauce:
  • 1/4 cup sunflower seed butter
  • 2 tbsp apple cider vinegar
  • 2 tbsp coconut aminos
  • 1 tbsp maple syrup
  • Dash of ginger powder
  • (cayenne if you want it spicy)

Cook & cool quinoa (1.5 cups dry with 3 cups water, covered and boiled on medium low for 15-20 minutes).

In a large bowl, scoop out and mash the avocado.

Finely chop the mint, and cut the mango into small pieces and add to the bowl.

Add mint, salt, lime juice, ginger and cayenne to the bowl and mix all ingredients together

Add the cooled quinoa to the bowl and mix until thoroughly blended.

Set up two plates side by side, one will need to be able to hold a little water. Put water in one and a wet paper towel on the other.

Dip a rice paper wrapper into the plate with the water for about 30 seconds. It should still be somewhat firm

Lay the wrapper onto the plate with the paper towel, add about 4 tbsp of the mix to the center of the wrapper.

Fold each side in, and then fold the bottom up, like an envelope or burrito and then continue rolling up, making sure all sides are tucked in.

Set aside all rolls and heat a pan on medium heat with about 1/4 inch of coconut oil in the bottom.

Make sure the pan is really hot, and add the rolls to the pan. You should only need about 1-2 minutes per side until they start to brown and harden a bit.

For the sauce, add all ingredients to a jar and shake well.

Serve over a bed of shredded lettuce with sauce drizzled on top and/ or served on the side


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