|15 min||15 min||6|
|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.