Vegan Spring Rolls with Quinoa and Peanut Sauce

Close up photo of quinoa spring rolls on a white plate.

Vegan Spring Rolls with Quinoa and Peanut Sauce

If spending hours in a hot kitchen isn't your idea of summer fun, these vibrant, no-cook Vegan Summer Rolls are for you! With a rainbow of fresh veggies and soft, chewy rice paper, these rolls are not only a feast for the eyes, but they're also easy to assemble. They make the perfect addition to any summer meal or gathering.

Course Appetizer

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 30

Total Time 30

Servings

Calories 211kcal

Author Wendy Polisi

Ingredients

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

Instructions

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 ⅓ 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.

Nutrition