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

  • Wraps:
  • 8 romaine leaves
  • 8 brown rice paper wraps
  • 3 cups cooked quinoa (chilled)
  • 1 cup finely diced mango (the riper the better)
  • 1 ripe avocado
  • 2 tbsp lime juice
  • 1 tbsp finely chopped mint
  • 1/2 tsp salt
  • 1/2 tsp ginger powder
  • Sauce:
  • 1/4 cup sunflower seed butter
  • 2 tbsp apple cider vinegar
  • 2 tbsp coconut aminos
  • 1 tbsp maple syrup
  • Dash of ginger
  • Dash of cayenne (optional)

Shred the romaine lettuce and set aside on a large serving dish or plate.

In a large bowl, scoop out avocado and mash well

Dice the mango well and add it to the bowl...this is easiest if you cut off either long side, as close to the seed as you can, cut the flesh criss-crossed (while still inside the skin), and then scoop out each side. You can peel the rest and then cut the excess off of the seed. The juicier, the better.

Add the mint, lime juice, salt, and ginger to the bowl and mix well.

Mix in the quinoa so it starts to become a little sticky.

To make the wraps, get two plates. One should be a little deep to hold some water, you'll use this to dip the rice paper sheets in. Cover the other one with 2 layers of wet paper towels.

Dip the rice paper in the water for 30 seconds, covering evenly.

Set it on the plate with the paper towel, add 3 tbsp of the mixture to the middle. Fold over the left and right side so they touch. Then fold up the bottom, and continue to roll upwards like a mini burrito.

Set aside, thicker side down, and repeat for all.

In a large pan, on medium heat, add enough coconut oil to form a thin layer. Let the pan fully heat up before starting.

Add the rolls to the pan, leaving space between each one so they don't stick together.

Cook for 1 minute on each side. When done, set them on top of the romaine lettuce.

For the sauce, add all ingredients to a jar, cover and shake until mixed (or mix in a bowl with a whisk).

Drizzle the rolls and lettuce with the sauce and add some fresh mint leaves to serve if desired.

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