INGREDIENTS
8
rice paper wraps
1 cup
cooked quinoa (any variety)
2
carrots (shredded)
2 cups
kale (lightly sautéed)
1 tbsp
gluten-free soy sauce
1 tsp
fish sauce
1/2 tsp
ground ginger
Freshly ground pepper
Oil for coating the rolls
Soy sauce & wasabi (optional, for dipping)