Quinoa and Vegetable Rice Paper Rolls with dipping sauce

Recipe by Meghan of Mona Vale


Lettuce, sliced
Carrot, shredded
Beetroot, grated (raw)
Mount Zero Olive Oil
Avocado and/or other salad vegetable you enjoy
Mount Zero Quinoa, cooked
Rice Paper Chilli pepper (hot) Chopped,
Ripe tomatoes
Lemon Juice


Toss lettuce, carrot and beetroot in olive oil. Add avocado or other salad vegetables.
Mix with cooked Quinoa.
Heap a spoonful of the mixture onto damp rice paper. Don’t overfill because there must be enough rice paper overlap to ‘glue’ the roll together.
Sprinkle with sea or rock salt and wrap up roll. Accompany with dipping sauce.

For Dipping Sauce: slice a hot chilli in half and add to chopped very ripe tomatoes and add freshly ground black pepper.
Simmer until cooked and remove chilli pieces. Add freshly squeezed lemon juice and a little olive oil.

Vary this recipe by substituting mixed steamed vegetables for the salad vegetables.

Recipe Ingredients from the Mount Zero Range