Quinoa Spring Rolls with Spicy Peanut Sauce

Looking for a light & delicious meal that is packed with flavor? Try these Quinoa Spring Rolls with Spicy Peanut Sauce! Gluten Free & Vegan
Course Appetizer
Cuisine American
Prep Time 30 minutes
Total Time 30 minutes
Servings 10
Calories 211kcal
Author Wendy Polisi


  • 10 Spring Roll Rice Paper Wrappers
  • 2 cups cooked quinoa
  • ½ cup julienned carrots
  • ½ cup sprouts
  • 1 cup napa cabbage chopped
  • 2 cups lettuce chopped
  • ¼ cup chopped cilantro
  • ½ cup chopped basil
  • ¼ cup sesame seeds toasted
  • Peanut Dipping Sauce
  • ½ cup natural peanut butter or almond
  • ¼ cup hot water
  • 2 tablespoons tamari/soy sauce if you are GF - use GF tamari
  • 2 tablespoons lime juice
  • 2 tablespoon Seasoned Rice Vinegar
  • 2 teaspoons tomato paste or ketchup
  • 2 cloves garlic minced
  • 2 teaspoons white miso optional
  • 1 tablespoon fresh ginger minced
  • ½ teaspoon crushed red pepper flakes


  • Working one at a time, soak wrappers in a large bowl of hot water for a few seconds and then transfer to a clean dry work surface.
  • Place the quinoa across the right 1/3 of each wrapper. Top with lettuce, carrots, sprouts, cabbage, cilantro and basil. Add a tablespoon of sauce and sesame seeds and roll the wrapper tightly over the filling, tucking the ends in as you roll. Cover with a lightly damp towel as you continue to make your rolls. When ready to serve cut in half and serve with additional sauce.
  • To make sauce combine all ingredients in a blender or food processor and process until smooth. Adjust seasonings to taste.


Calories: 211kcal | Carbohydrates: 24g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 434mg | Potassium: 244mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1285IU | Vitamin C: 2.7mg | Calcium: 65mg | Iron: 2.3mg