Sesame Quinoa Spring Rolls


Photo Credit to Cami of  Como. Come. Cami. Blog

 When I was looking for some new quinoa recipes to try, I came upon a recipe for Sesame Quinoa Spring Rolls from Cami whose blog is called como. come. cami.  What I loved is that the recipe is so easy with very little cooking involved.  Plus for those of us who are dealing with summer heat, this dish would be a light and refreshing starter to a meal, if not a meal itself.  Be sure to click here to see the original recipe and while you’re there be sure to check out Cami’s other vegetarian recipes, which you can read in both English and Spanish.

Sesame Quinoa Spring Rolls
(makes 10 pieces)

Ingredients

2 cups red quinoa

3 cups water

4 handfuls of greens

10 rice paper wrappers

Dressing:

4 Tbs. rice vinegar

5 Tbs. soy sauce

2 tsp. minced garlic

2 Tbs. minced ginger

4 tsp. sesame oil

Rinse and drain the quinoa and cook for 12 minutes in 3 cups of water. While quinoa cooks, make the dressing, cut up the greens and whisk the greens and dressing together in a bowl. Once quinoa is done, combine it with the dressed greens.

Before assembling the spring rolls,  fill a square pan with water.  Then soak a wrapper for 30 seconds or until it begins to soften. Don’t let it sit for too long because it will soften and fall apart. Place the wet rice wrapper on a flat surface and with a spoon fill the wrapper with about 3 Tbs. of the lettuce-quinoa mixture. Fold the edges over and roll into a spring roll.  Repeat by soaking another rice wrapper and wrapping it. Keep going until all the filling has been used.

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16 Comments

Filed under Recipes

16 Responses to Sesame Quinoa Spring Rolls

  1. This looks great. I have been wanting to try some quinoa recipes and this is definitely going on the list. Thanks!

  2. I love anything new that I can make with quinoa!! These look so good. I have some spring rolls in the cabinet so these are perfect!

  3. Diana

    I’ve been wanting to make spring rolls for the longest time. These look delicious!

  4. Catherine O'Meara

    I have a lunch coming up for 30 women and they wanted healthy. These could be just the ticket. Thanks, I love making spring rolls and usually use tofu. This is a nice twist.

  5. Chris Baccus

    I really love the simplicity of this recipe and the use of rice paper wrappers. Thank you for sharing it.

  6. Natalie

    What greens is everyone using in this recipe? lettuce, coriander? what else?

  7. Barb Clark

    This sounds like a great recipe! I love Quinoa and am using it more and more. I am a big fan of spring rolls and can hardly wait to make this-I would use spinach in it as the fresh green!!

  8. Sarah

    I made these this afternoon and got waaaay more than ten… more like 60. Is the 2 cups of quinoa referring to pre- or post-cooked volume? Next time I make them I will probably be using about 1/2 a cup of quinoa (before boiling). Other than that, delicious, light and a good lunch-to-go type food.

  9. Bethany

    First time making quinoa. Apparently I don’t like rice paper, BUT if you do you will love it. I suped it up a bit adding bean sprouts, red pepper, cilantro, and shrimp which I marinated in the sauce with lime then chopped up. My husband loved them and poured on the Siracha! I ended up just eating the fillingbwith a fork. Yum!

  10. Ashley

    I, too, thought that the recipe was calling for 2 cups of UNCOOKED quinoa, which I know from experience is a LOT of quinoa, so I halved the recipe and ended up with about 4 cups of cooked quinoa. Since I had a disproportionate amount of quinoa, I ended up adding some extra sesame oil and some garlic powder, and the taste turned out okay, so I think that the amounts of soy sauce and vinegar required in the original recipe might be a bit excessive.

    Also, my wraps did NOT look like the picture because the hot quinoa COOKED the greens, making them wilt. So I recommend that anyone who wants to try this cook and CHIILL the quinoa in advance before mixing it with the greens and dressing.

  11. Ashley

    Also -

    Don’t try making these in advance before serving them, because the rice paper will become sticky, causing them to tear and fall apart when picked up. Instead, you could have a pretty bowl of water sitting on the table and allow everyone to have the fun of dipping and wrapping their own (which is more of a Southeast Asian style of communal eating with your hands, anyway). Or, you could use Napa cabbage or Romaine lettuce to wrap them instead, which I think I might actually prefer.

  12. Payvand

    I made this tonight and it turned out delicious! Thank you!

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