Sesame-Ginger and Quinoa Spring Rolls

10 30 257
Ingredients Minutes Calories
Prep Cook Servings
15 min 15 min 6
Sesame-Ginger and Quinoa Spring Rolls
Health Highlights


1 cup Quinoa, uncooked
1 1/2 cup Water
2 cup, shredded Napa cabbage, raw
6 piece Rice paper
1/4 cup Sunflower oil (dressing)
2 tbsp Rice wine vinegar (dressing)
2 tbsp Soy sauce (dressing)
2 tsp Garlic (dressing)
1 tbsp minced Ginger root (dressing)
2 tsp Sesame oil (dressing)


Soak quinoa in water for 15 minutes. Drain, add back to the pot, and add in water. Bring to a boil, cover, reduce to a simmer, and let cook for 15 minutes.

While quinoa cooks, whisk together the ingredients for the dressing. Once quinoa is done cooking combine the quinoa, cabbage, and dressing in a bowl.

To assemble the spring rolls, fill a square pan with water and soak a rice wrapper for 30 seconds or until it begins to soften. Remove and place a scant 1 cup of the filling on the wrapper, fold the edges over, and roll into the spring roll. Continue until all the filling has been used.

Nutrition Facts

Per Portion

Calories 257
Calories from fat 113
Calories from saturated fat 11.6
Total Fat 12.5 g
Saturated Fat 1.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.3 g
Monounsaturated Fat 6.3 g
Cholesterol 0
Sodium 628 mg
Potassium 274 mg
Total Carbohydrate 31 g
Dietary Fiber 3.1 g
Sugars 0.2 g
Protein 6.2 g

Dietary servings

Per Portion

Grain 1.4
Vegetables 0.7

Energy sources