Peanut Dipping Sauce

Hands-on time: 35 minutes Makes: 6 servings

These rolls are a great choice for nights when you crave something light yet satisfying. For a twist, we’ve swapped out traditional rice noodles for protein-dense quinoa.

Peanut Dipping

Sauce:

3 tbsp smooth peanut butter

2 tbsp sodium-reduced soy sauce

1 tbsp packed brown sugar

1 tbsp unseasoned rice vinegar

1 tsp Asian chili sauce (such as sriracha)

¼ cup chopped green onions (optional)

1 tsp sesame seeds

Rolls:

hot water

12 rice paper wrappers (9 inches)

½ cup fresh cilantro

1½ cups cooked quinoa

1 cup each julienned English cucumber and carrot

1 sweet red pepper, thinly sliced

1 avocado, peeled, pitted and thinly sliced

2 cups shredded cooked chicken

Peanut Dipping Sauce: In bowl, stir together peanut butter, soy sauce, brown sugar, vinegar, chili sauce and 2 tbsp water until creamy. Remove one-third of the sauce to separate bowl; set aside. Scrape remaining sauce into serving bowl; top with green onions (if using) and sesame seeds. (Make-ahead: Omit sesame seeds. Refrigerate in airtight container for up to 2 days. Stir in sesame seeds just before serving.) Rolls: Fill 9-inch pie plate with hot water. Soak each rice paper wrapper in water until soft, 5 to 10 seconds; pat dry with tea towel. Place cilantro in centre of each wrapper; stir reserved dipping sauce into quinoa and spoon over top. Layer each with cucumber, carrot, red pepper and avocado. Top each with scant ¼ cup chicken. Working with 1 wrapper at a time, fold bottom over filling; fold in sides and roll up. Place on damp tea towel–lined baking sheet; cover with another damp tea towel to prevent drying out. (Make-ahead: Refrigerate for up to 6 hours.) Serve with dipping sauce.

PER SERVING: about 329 cal, 20 g pro, 12 g total fat (3 g sat. fat), 35 g carb (4 g dietary fibre, 7 g sugar), 46 mg chol, 415 mg sodium, 493 mg potassium. % RDI: 3% calcium, 15% iron, 35% vit A, 48% vit C, 27% folate.