Veggie + Quinoa Spring Rolls with Peanut Sesame Dipping Sauce

Not having a functional kitchen and trying to keep up a food blog is forcing me to get creative with simplicity! The kitchen is still under construction and I rotate from using the laundry room to prep food, and running outside and up a flight of stairs to use the stove area by the pool. Not having an oven to use is bringing flashbacks of living in a dorm room... sigh. But, I made do then, and I will for now as well! One perk about my situation is I get a lot more entertainment while I'm cooking...



My chickens are beggars! I swear they all have personalities and are slightly smarter than I sometimes give them credit for. As I was making these spring rolls, one hen jumped up on the outdoor table where I set this tray (pictured above), and attempted to peck at the quinoa and veggies! Don’t worry, I stopped her. However, I proceeded to hand out my leftover quinoa... (Okay, I guess I kind of egg on their begging). Egg on, ha! I didn’t even mean to do that one.



The chickens spend all day in the back yard eating plants, bugs, and the occasional handout (usually of fresh corn, quinoa, or seeds) given by us. So, I guess these spring rolls are fresh enough for the hens to eat! (And humans too) :) They are the perfect appetizer or meal on a hot summer day. The peanut sauce really makes it! The recipe for the sauce comes out slightly thick, so feel free to add as much hot water or lime juice as you like, until you reach a desired consistency and flavor. Yes, the rice paper rolls can be difficult to work with at first, but don’t get frustrated, you will get the hang of it! I would describe these rolls as light, fresh, satisfying, and flavorful. They are extremely quick and easy to make as well! 


Makes: 8 Rolls

Make Time: 30 minutes





8 Pieces of spring roll rice paper

1 c Cooked white or red quinoa

1 tbs Soy sauce (or Tamari for GF)

1 tbs Sesame oil

1/2 Juice from lime

1 Red bell pepper julienned

1/3 c Shredded carrots

1/2 Large or 1 small cucumber julienned



2/3 c Peanut butter

2 tbs Sesame oil

Juice from 1 lime

2 tbs Maple syrup

2 tbs Soy sauce (or Tamari for GF)

1 tbs Sesame seeds

Hot water to thin (2 tbs- 1/4 c)



Begin the rolls by making the quinoa. Bring 1/2 c dried quinoa (which makes 1 c cooked) and 1 c water to a boil in a medium sauce pan. When it reaches a boil, add in soy sauce (or Tamari), sesame oil, and lime juice. Stir to combine, then cover pan with a lid and reduce quinoa to a simmer for about 15 minutes, or until liquid is fully absorbed. 


Meanwhile, make the peanut sesame sauce by combining all ingredients into a bowl and stir to combine fully. It will probably be slightly thick, so add hot water based off your desired consistency.


Prepare the vegetables for the rolls and set aside. Prepare a large tray to lay the rice paper onto. For the rice paper, one at a time, fully dip each piece of paper into a bowl with warm water. Lay out on a tray, about 1 inch apart. 


Once the quinoa is finished cooking, add 1 tbs to the bottom third of each roll (like in the picture above). Place a few pieces of red pepper, carrots, and cucumber above the quinoa. The paper may stick to the tray, so carefully peal the outer edges off the tray. Next, fold the rolls like a burrito. Fold the short edges in first, then roll one side of the long edge towards the other side until it forms into a roll. Serve with the peanut sauce, and an extra squeeze of lime, and enjoy!





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