Last night's Purple Carrot TB12 meal was summer rolls with minted edamame and cashew sambal. The other filling ingredients were red bell pepper, cucumber, avocado, and basil. It was easy to make and the flavors were good, but the substitution of quinoa for rice noodles (I am guessing to up the protein content) combined with the crumbly texture of the chopped edamame-mint mix made for messy eating when dipped into the sauce. I used the leftover filling (there was tons left over) to make two good sized salads for lunch for me and for my husband to take to work today. Overall the salad was a lot easier to eat!
Rolls
Salad
