How To Make Pea, Feta & Quinoa Spring Rolls with Roast Tomato Nam Prik
Have a few bites of appetizers to prep you for the big meal. Hungry but don’t want anything too heavy? These snack and appetizer recipes are sure to satisfy you and keep the hunger pangs at bay. From healthy snacks to extravagant party appetizers, you’ll find anything light bite that suits your fancy right here!
Serves:
Ingredients
- 12 spring roll wrappers
- 1 cup cooked quinoa
- 1 cup frozen peas, thawed
- 1 cup crumbled feta cheese
- 1 cup cherry tomatoes
- 2 cloves garlic, minced
- 2 red chili peppers, minced
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- Vegetable oil, for frying
- Salt, to taste
- Fresh cilantro, for garnish
Instructions
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Preheat the oven to 400°F (200°C). Place the cherry tomatoes on a baking sheet, drizzle with olive oil, and sprinkle with salt. Roast for 20-25 minutes until the tomatoes are soft and slightly charred.
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In a small bowl, mix together the minced garlic, minced chili peppers, fish sauce, soy sauce, lime juice, and brown sugar to make the nam prik sauce. Set aside.
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In a large bowl, combine the cooked quinoa, peas, and crumbled feta cheese. Season with salt to taste.
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Take one spring roll wrapper and place it on a clean surface. Spoon about 2 tablespoons of the quinoa mixture onto the center of the wrapper. Fold the sides of the wrapper over the filling, then roll from the bottom tightly, like a burrito. Repeat with the remaining wrappers and filling.
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Heat vegetable oil in a deep pan or deep fryer to 350°F (180°C). Carefully place the spring rolls in the hot oil and fry them until golden brown and crispy, about 3-4 minutes. Remove from the oil and drain on paper towels.
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Serve the crispy spring rolls with the roast tomato nam prik sauce and garnish with fresh cilantro.
Nutrition
- Calories : 282kcal
- Total Fat : 11g
- Saturated Fat : 5g
- Cholesterol : 25mg
- Sodium : 651mg
- Total Carbohydrates : 38g
- Dietary Fiber : 5g
- Sugar : 6g
- Protein : 9g
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