Seared Rice Paper with Asparagus and Artichoke Hearts with a Spicy Peanut Dipping Sauce

1 1/2 cups cooked red quinoa cooled
1/2 cup marinated, chopped artichoke hearts
3/4 cup steamed asparagus sliced thin and cooled
3 cloves chopped garlic
1/2 tsp fresh minced ginger
1 bunch scallions thin sliced, white and green
1 tsp toasted sesame oil
1/4 tsp kosher salt
1/8 tsp white pepper

Ingredients for Spicy peanut sauce
1 cup all natural smooth peanut butter
1/2 cup soy sauce
3 tbsp rice wine vinegar
3 tbsp toasted sesame oil
1 tbsp agave nectar
1 tsp red pepper flakes
1 tsp chopped garlic
1 tsp chopped ginger

Directions. In a large bowl simply combine all ingredients for the filling starting with the quinoa one at a time and folding well.  Once everything is mixed set aside.  Take a rice paper sheet sand run it under warm water until pliable.  Lay filling towards the center of rice paper and pull each side to close securely.  Set aside and repeat.  Try not to have the completed rice paper touch each other as they are extremely sticky.  In a non-stick sauté pan on low medium heat coated with olive oil gently lay completed wraps and all ow to cook until golden brown (approximately 2 minutes per side.)

Directions for peanut sauce in a medium bowl combine all ingredients and whisk until smooth.  if mixture is too dry add 1 tbsp of water at a time.

Garnish with sesame seeds, serve immediately.

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