I made these spring rolls up the night before and was a little worried they would turn soggy, but happily they held up so well. I even rolled them between pieces of wax paper so they wouldn't stick together. The flavors was fantastic in these and I loved the quinoa.
Quinoa Spring Rolls
adapted from The Healthy Haven Blog
1 cup cooked quinoa
1/4 cup or so of each: bean sprouts, grated carrots, shredded cabbage, sliced green leaf lettuce
6 rice paper wrappers
2 Tbs. seasoned rice vinegar
2 Tbs. soy sauce (or Tamari for gluten free)
1 tsp. minced garlic
1 Tbs. minced ginger
2 tsp. sesame oil
Combine the quinoa and all the veggies in a medium bowl. In another small bowl, combine dressing ingredients and then toss with quinoa and veggie mix, set aside.
Before assembling the spring rolls, fill a pie dish with warm 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 too much and fall apart. Place the wet rice wrapper on a plate and add a couple of tablespoons of quinoa veggie 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. Eat right away or roll between pieces of wax paper and refrigerate.
Dressed quinoa and veggie mix