Quinoa Spring Rolls - Gluten Free Variation
January 09, 2014
Categories: Lunch, Vegetables, Make-Ahead, One-Pot Meal, Entertaining, Fall/Autumn, Picnic, Summer, Winter, Weeknight Meals, Refrigerator, Diabetic, Gluten-Free, Heart Healthy, Low Calorie, Low Carbohydrate, Low Cholesterol, Low Fat, Low Glycemic, No Eggs, Non-Dairy, Vegan, Vegetarian, Make it from scratch, Sandwiches, Spring more
"These delicious spring rolls are great for a quick lunch, and it includes a gluten free variation, so everyone can enjoy them! You can add in cooked shrimp, chicken, steak if you want them as a full meal. Adapted from The Healthy Haven Blog"
- Serving Size: 1 (295.5 g)
- Calories 415
- Total Fat - 11 g
- Saturated Fat - 2.1 g
- Cholesterol - 0 mg
- Sodium - 1442.8 mg
- Total Carbohydrate - 69.9 g
- Dietary Fiber - 2.8 g
- Sugars - 1.3 g
- Protein - 9.1 g
- Calcium - 83 mg
- Iron - 2.8 mg
- Vitamin C - 5 mg
- Thiamin - 0.4 mg
Combine the quinoa and all the veggies in a medium bowl.
In another small bowl, combine dressing ingredients, 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.
Tips & Variations
No special items needed.