Vegetable Quinoa Spring Rolls

Vegetable Quinoa Spring Rolls from Queen of Quinoa

I know it’s been a while since I posted a new recipe, but there have been some very exciting things happening around here.

For one, I’m working on a new ebook! The book will be jam packed with delightful quinoa recipes (75 brand, spankin’ new, never-before-been-seen ones!) and I know you’ll just love it. I’m pumped. The book will be out in the next few weeks, and subscribers will get the first sneak peek (plus a little discount). Pre-sales will be happening the week before launch, so sign up now and make sure to get your hands on your copy before everyone else :)

Second, this is happened…

Trevi - First Day Home

Miss Trevi

And my life has been changed forever. You don’t think that having a puppy will turn your life upside down, but it kind of does! I have to watch her constantly, take her out all the time, always teaching her good habits. I did my homework before picking her up, read a couple of puppy books, and still the moment she came into our home, I felt a little lost.

We’re getting into the swing of things, but she definitely is taking up a big part of my attention!

So, cooking and blogging has been kind of on the back burner. But I’m getting back into the swing of things and you can expect to have more quinoa recipes coming your way soon.

For now, I hope you enjoy these Vegetable Quinoa Spring Roles. And don’t forget to sign up to get the pre-sale discount on my upcoming ebook!

Vegetable Quinoa Spring Rolls

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 8 - 10 spring rolls

Ingredients

  • 8 - 10 rice paper wraps
  • 1 cup cooked quinoa, any variety
  • 2 carrots, shredded
  • 2 cups kale, lightly sautéed
  • 1 tablespoon gluten-free soy sauce
  • 1 teaspoon fish sauce
  • 1/2 teaspoon ground ginger
  • Freshly ground pepper
  • Oil for coating the rolls
  • Soy sauce & wasabi (optional, for dipping)

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Combine the quinoa, carrots, kale, soy sauce, fish sauce and spices in a large mixing bowl. Set aside.
  3. Assemble one spring role at a time, by first placing a rice paper in warm water. Let it soften only slightly and transfer it to a flat surface. Spoon about 2 - 3 tablespoons of filling onto one side of the rice paper. Fold in the sides then roll it up like a burrito. Place it on a greased baking sheet and continue until no filling remains.
  4. Once you have assembled all of the spring rolls, brush them each with a little bit of olive oil and bake them for 20 - 25 minutes, flipping half way through.
  5. Serve with the soy sauce-wasabi dipping sauce (simple soy sauce and wasabi paste mixed together) if desired.
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About Queen of Quinoa

Alyssa Rimmer is the quinoa obsessed girl behind the gluten-free blog, the Queen of Quinoa. She loves experimenting with nutritious and whole-food ingredients, and seeks to encourage the everyday home chef that cooking and eating gluten-free can not only be healthy, but also delicious and fun. After struggling with stomach issues throughout her college years, Alyssa decided enough was enough and took her health into her own hands. She started by removing gluten from her diet and hasn’t looked back since. Two happy years have passed and her stomach issues have practically disappeared. Living gluten-free has also helped her to truly discover her passion for cooking and she has embraced her new lifestyle with open arms. With the Queen of Quinoa, Alyssa shares her gluten-free recipes, many of which are focused on the superfood quinoa, and discusses her journey to living a more fulfilled and healthy life. She now also cooks refined sugar-free and although not all her of recipes are vegan, she has loved learning and experimenting with vegan baking. She lives in Burlington, Vermont where she is surrounded by fresh, local produce and is always inspired by the fabulous seasonal ingredients that make this state so special. She is excited to share her recipes with you, as she helps to uncover the amazing world of quinoa.
This entry was posted in Allergy Friendly, Asian, Corn-Free, Dairy-Free, Egg-free, Entrees, Gluten-free, International Cuisine, Lunch, Nut-Free, Quinoa, Refined Sugar-Free, Vegan, Vegetarian and tagged , , . Bookmark the permalink.

14 Responses to Vegetable Quinoa Spring Rolls

  1. Ohmygoodness! Your puppy is so stinkin’ adorable… and so are those spring rolls.
    Alisha @ Gluten Free Perspective recently posted..Summer SaladMy Profile

  2. Laurie Walker says:

    Yay another vegan delight! Hey no kidding you puppy looks a lot like ours!! We have a petite golden-doodle :) what breed is yours? So sweet, so precious!!!

  3. Mary says:

    This looks great!!!! Need to figure out where to get the rice wrappers though….

  4. Heide M. says:

    Sounds tasty. I’ll have to try it.

  5. Congrats on the book! I’m in the process of coming up with my own…out of curiosity, which program are you using?! I can’t seem to find a decent one ;-)
    Lisa @bitesforbabies recently posted..Bye-Bye “Bottomless Pit!”My Profile

  6. Judy says:

    Miss Trevi is precious………..
    I’m new to quinoa and love your recipes and site!

  7. Sonu says:

    Yuuuum…Will love to try this….seems delicious…but what can you use instead of fish sauce

    • I think you could probably just leave it out. It adds some flavor, but really not too much. You could try substituting something like Bragg’s or Coconut Aminos…those would both add great flavor.

  8. Sarah says:

    These sound great. As I am cooking for one I wonder how they will hold up as left overs. I could make half a recipe but I love the practice of “cook once, eat twice”. Have you tried keeping them as leftovers successfully?

  9. Pingback: Candy Cane Ice Cream Sundae |

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