Quinoa Spring Rolls

These Quinoa Spring Rolls make a wonderfully light meal or appetizer. Mix and match different fillings to keep them seasonal or to accomidate special dietary needs. We’ve included two variations below featuring shrimp and chicken, along with sauces for dipping. Enjoy!

Recipe courtesy of Chef Billy Parisi.

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Servings 12rolls per recipe
Prep Time 30minutes
Cook Time 10minutes
Submitted By Chef Billy Parisi
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings 12rolls per recipe
Prep Time 30minutes
Cook Time 10minutes
Submitted By Chef Billy Parisi
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
For the Shrimp Rolls
  1. Make the sauce: In a small bowl whisk together the chili garlic paste, water, lemon juice, fish sauce, sugar and 1 tablespoon of chopped cilantro until combined and set aside.
  2. Place 1 sheet of rice paper in water and wait 20-30 seconds until it becomes pliable. Remove the rice paper sheet and spread out on a clean surface making sure the edges are folding over.
  3. Next, place some quinoa, bell peppers, cabbages, green onions, cilantro leaves and stems and some cooked shrimp right to the center of the rice paper. Fold in the sides and then roll up the spring roll, similar to a burrito. Repeat the process 11 more times or until all of the ingredients are gone. Serve with the spicy chili garlic sauce.
For the Chicken Satay Spring Rolls
  1. Make the sauce: In a medium size bowl whisk together the coconut milk, peanut butter, sugar, soy sauce, 1 tablespoon of chopped cilantro, and chili garlic paste until combined.
  2. Use half of the sauce to toss with the cooked chicken. Set the remaining sauce aside for dipping.
  3. Place 1 sheet of rice paper in water and wait 20-30 seconds until it becomes pliable. Remove the rice paper sheet and spread out on a clean surface making sure the edges are folding over.
  4. Next, place some quinoa, bell peppers, cabbage, red leaf lettuce, green onions, cilantro leaves and stems and some cooked chopped chicken satay right to the center of the rice paper. Fold in the sides and then roll up the spring roll, similar to a burrito. Repeat the process 11 more times or until all of the ingredients are gone. Serve with the remaining peanut butter satay sauce.
Recipe Notes

For basic cooking instructions for quinoa grain, click here.

 

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