Crispy Coconut Curry Rice Paper Rolls

Ingredients

• 8 sheets rice paper
• 1 cup cooked quinoa
• 1 cup shredded carrots, julienned
• 1 cup red bell pepper, thinly sliced
• 1 cup coconut milk
• 2 tablespoons curry paste
• 1 tablespoon soy sauce
• 1 tablespoon lime juice, freshly squeezed
• 2 tablespoons fresh cilantro, chopped
• 2 tablespoons vegetable oil

Method

1. 01
   In a medium mixing bowl, combine cooked quinoa, shredded carrots, sliced red bell pepper, coconut milk, curry paste, soy sauce, lime juice, and chopped cilantro. Mix thoroughly until all ingredients are well incorporated.
2. 02
   Fill a shallow dish with warm water. Dip one rice paper sheet into the water for about 10 seconds until it becomes pliable. Remove and lay it flat on a clean surface.
3. 03
   Place about 2 tablespoons of the coconut curry filling onto the center of the softened rice paper. Fold the sides over the filling, then roll it up tightly from the bottom to the top, forming a sealed roll.
4. 04
   Repeat the process with the remaining rice paper sheets and filling.
5. 05
   Heat vegetable oil in a large skillet over medium heat. Once the oil is hot, carefully place the rolls in the skillet, seam side down.
6. 06
   Cook the rolls for about 2-3 minutes on each side until they are golden brown and crispy.
7. 07
   Remove the rolls from the skillet and drain on a paper towel-lined plate to remove excess oil.
8. 08
   Serve the crispy coconut curry rice paper rolls warm, garnished with additional cilantro and a side of lime wedges if desired.