“Unwrapped” Vietnamese Spring Rolls

I’ve been on a roll lately with my recipe creating! It’s great, because the more recipes I create, the more yummy food I get to eat 🙂 YAY!


Maybe it’s being home in my familiar kitchen, being able to work with my favourite foods, or finally having a bit more time, but whatever it is, I’m enjoying it! Almost as much as I’ve been enjoying this Chocolate Peppermint Tea!

IMG_0944For this recipe, I knew I wanted to eat quinoa. I’m not a frequent quinoa maker so the simplest idea I could think of was adding it into a salad. I thought of adding things you would normally find in a “taboulé” type salad, so herbs and lemon juice, but once I got creating, the add-ins for the salad were almost unlimited!


I ended up eating the salad before my quinoa was finished, but added a bit in with some tofu at the very end. While munching away, the flavours and the dressing I had selected reminded me of my favourite “Vietnamese Summer Rolls” I order whenever I see them on the menu at restaurants. The ingredients are always extremely fresh, full of greens, and flavour, and this resembled exactly that, just minus the rice paper!


The tofu and quinoa made it a complete, power packed meal – perfect for an afternoon of officially unpacking and preparing for my birthday!


“Unwrapped” Vietnamese Summer Roll Salad 

(serves 1)


  • Shredded lettuce
  • 1/4 avocado
  • a few cherry tomatoes
  • chopped basil, mint and coriander
  • (1/2 cup quinoa and 1 cup of tofu; optional)

For the dressing:

  • few tablespoons lemon juice
  • 1 tablespoon sweet chill sauce
  • 1-2 teaspoons miso
  • 1 teaspoon white wine vinegar
  • bit of water
  1. Mix dressing ingredients in a small bowl
  2. assemble salad ingredients in a bowl
  3. mix together
  4. enjoy!

With attitude and nail polish, Anoushé xoxo


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