1 250g pack Quinola Spicy Mexican Express Quinoa
2 tbsp Little Seed Pizza Drizzle Oil
4 rice paper rolls (1 extra to practise with!)
1 sweet potato
1 yellow pepper
1 spring onion
Bunch of fresh coriander
For the dipping sauce
1 tbsp Little Seed Pizza Drizzle Oil
1/2 lime juice
2 tbsp soy sauce
1 tsp cumin
Pre heat oven to 190c (fan) or 210c
Start by chopping your sweet potato into 3cm batons, place on a baking tray and drizzle with Little Seed Pizza Drizzle Oil, then cook in oven for 35-40mins, or until soft in the middle & slightly crisp on the outside.
Meanwhile chop the spring onion and pepper into 8cm strips. Roughly chop the coriander.
Once the sweet potato is cooked, remove from the oven and allow to cool.
Open your Quinola Spicy Mexican Quinoa and have all your other ingredients ready to fill your rolls!
Soak one rice paper at a time in warm (not hot) water for 5-10 seconds or until soft, lay on a flat surface.
Fill your roll with 2 tbsp of Spicy Mexican Quinoa, a few strips of spring onion and pepper, a few batons of sweet potato and a sprinkling of fresh coriander.
To roll - fold the sides over the filling, then roll from one end, tucking in the filling as you go, the paper will stick to itself.
For the dipping sauce - combine all the ingredients and mix well.
Enjoy these delicious Spicy Mexican Quinoa Summer Rolls