Lanzarote's bilingual magazine

Vegan rolls with quinoa, bean sprouts and Thai peanut sauce


  • 6 rice wafers
  • 1/2 cup quinoa
  • 3 cups vegetable stock
  • 250g smoked tofu
  • 1 tablespoon sesame seeds
  • 2 tablespoons tamari sauce
  • Olive oil (or oil of choice)
  • Fruit and vegetables (of choice)
  • Fresh basil

Thai peanut sauce

  • 1/3 cup peanut butter
  • 2 tablespoons tamari sauce
  • 1 tablespoon Sriracha sauce
  • 2 tablespoons lemon juice
  • A little water


Start by cooking the quinoa. Heat a frying pan over medium heat and toast the quinoa for a few seconds. Add the vegetable stock and simmer for 20 minutes until fluffy. Slice tofu into small batons and sauté in the olive oil until golden brown. Add the sesame seeds and tamari sauce. Stir and set aside.
To assemble the rolls, place each rice wafer in a pan of cold water and let it soak for 2-3 minutes until softened. Remove and place on a clean, dry cloth. Fill each wafer with the cooked tofu sticks, a teaspoon of the quinoa mixture, and your chosen fruit or vegetables. For this recipe, use carrots, bean sprouts, cucumber, strawberries and avocado. Gently fold in the edges and roll up tightly. Repeat with the remaining wafers. Make the peanut sauce by blending all the ingredients until smooth and serve on the side for dipping.


Debes leer

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