Sesame-Ginger and Quinoa Spring Rolls

  • Author: Erin Alderson
  • Prep Time: 25 mins
  • Total Time: 25 mins
  • Yield: 6 1x



  • 1 cup quinoa
  • 1 1/2 cup water
  • 4 handfuls of Asian Greens
  • 68 rice paper wrappers
  • Dressing:
  • 1/4 cup sunflower oil
  • 2 tablespoon rice vinegar
  • 2 tablespoon soy sauce
  • 2 teaspoon minced garlic
  • 1 tablespoon minced ginger
  • 2 teaspoon sesame oil


  1. Soak quinoa in water for 15 minutes. Drain, add back to the pot, and add in water. Bring to a boil, cover, reduce to a simmer, and let cook for 15 minutes.
  2. While quinoa cooks, cut up the greens and whisk together the ingredients for the dressing. Once quinoa is done cooking combine the quinoa, greens, and dressing in a bowl.
  3. To assemble the spring rolls, fill a square pan with water and soak a rice wrapper for 30 seconds or until it begins to soften. Remove and place a scant 1 cup of the filling on the wrapper, fold the edges over, and roll into the spring roll. Continue until all the filling has been used (I got six spring rolls.)