Summer Rolls

Rinse and dry all produce. Place the red quinoa in a small saucepan with 1 cup water and a pinch of salt. Bring to a boil, cover, and reduce heat to low. Cook until the grains are tender and all the water is absorbed, about 15 minutes. The quinoa will be easier to handle if it’s cool. Spread out on a plate for 10 minutes to speed up the process.

Pick the mint leaves from the stems. Add the mint and edamame leaves to the food processor and pulse until everything is evenly chopped, scraping down the sides with a spatula if necessary.

Cut the cucumber into matchsticks. Deseed the red bell pepper and cut into matchsticks. Halve and remove the pit from the avocado, scoop out the flesh with a spoon, and slice. Pick the basil leaves from the stems.

In a medium bowl, whisk together the cashew butter, agave, tamari, as much or as little of the sambal as you’d like, the juice from half of the lime, and 2 tbsp warm water.

Fill a shallow baking dish with warm water. Press one rice paper wrapper into the water for 8 to 12 seconds. Once softened, move to a clean space and repeat with another rice wrapper. Layer the second wrapper on top of the first. Start with a few basil leaves in the center and then layer on 2 tbsp minted edamame, 2 tbsp quinoa, and a few sliced vegetables. Roll tightly and repeat 3 times.

Divide the Asian greens between large plates and top with remaining lime juice and any remaining cucumber, red pepper, and avocado. Plate the summer rolls and serve with cashew dipping sauce on the side.