Mango Quinoa Summer Rolls


Summer Rolls

  • 100g Quinoa (uncooked)
  • 200ml Water
  • 1/4 teaspoons Salt
  • 150g Red Cabbage (without stalk)
  • 1/2 Mango
  • 2 Red Spring Onions
  • 1 Lemon
  • 2 Mini Cucumbers (á 100g)
  • 8 medium Salad leaves
  • Broccoli Sprouts
  • 8 Rice Paper Sheets (22cm Diameter)

Cashew Lemon Dip

  • 1 package Milram FrühlingsQuark leicht
  • 25g Cashew Nuts
  • 2 tablespoons Lemon juice
  • 1 red Spring Onion


  • 1 tablespoon roasted Sesame


Mango Quinoa Summer Rolls 
Step 1Cut the lemon in half, remove the juice and set aside.
Add quinoa, water and salt to a pot and bring to a boil.
Simmer on low heat for 12-15 minutes, until all the liquid has been soaked by
the quinoa.
Let the quinoa cool completely and set aside.
Cashew Lemon Dip
Step 2Cream Milram FrühlingQuark in a bowl.
Chopp spring onions finely.
Chopp cashew nuts roughly.
Now add chopped spring onions, cashew nuts and lemon juice to the creamy Milram FrühlingsQuark
and mix well. Refrigerate.
Mango Quinoa Summer Rolls 
Step 3Cut the red cabbage into fine stripes, add half of the lemon juice and let set.
Peel mango and cut into fine stripes.
Cut the mini cucumbers into fine stripes.
Chop the spring onions into fine rings.
Wash the salad leaves and let dry on a paper towel.
Step 4Place the rice paper sheets on a plate with lukewarm water and let swell.
The sheets are become soft and thereby obtain a gel-like structure.
Line a damp kitchen towel on a work surface and place a rice paper on it. Add quinoa, red cabbage, mango slices, cucumber slices, spring onions, a leaf of salad and broccoli sprouts to the
rice paper sheets.
Mango Quinoa Summer Rolls
Step 5Fold the left and right side edges of the rice paper sheet to the filling.
With slightly pressure roll the summer rolls up.
Sprinkle the summer rolls with roasted sesame, cut in half and serve on a plate with the
Cashew Lemon Dip.