Quinoa Spring Rolls

Yes, I’m on a fresh spring rolls kick. Or was. I made this 3 weeks ago and am only blogging it now. But hey, I can get back on that bandwagon any time since I STILL have some rice papers left. That one pack contains a lot of them!

I recently made a big batch of quinoa because that was the last of what I had so it didn’t make sense to leave a bit behind. After having quinoa salad 2 days in a row, I  wanted a change. So I made quinoa spring rolls! With salad ingredients. (I didn’t say I was imaginative.)
Quinoa Spring Rolls 1

It’s basically a job of piling everything onto the rice paper.
Quinoa Spring Rolls 2

It’s almost like a breakfast roll kinda thing.
Quinoa Spring Rolls 3

It’s so easy to make this in the morning and have them for lunch.
Quinoa Spring Rolls 4

Only one thing about making these in advance: pack each roll wrapped in damp paper towels. Otherwise, you’re in for a major disaster of torn rice paper and quinoa everywhere… turning it into a salad type thing. (Don’t ask me how I know that.)
Quinoa Spring Rolls 5

Forgive me for horrible pictures.
Quinoa Spring Rolls 6

I had this with a peanut butter sauce (just peanut butter, sesame oil & Thai Chilli sauce, all mixed together to taste.) Sooooooooooooooooo good.


 “Then spake Jesus again unto them, saying, I am the light of the world: he that followeth Me shall not walk in darkness, but shall have the light of life.” {John 8:12}

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Quinoa Spring Rolls
Prep time
Cook time
Total time
Recipe type: Snack
Cuisine: Vietnamese/Fusion
Serves: 5 rolls
  • 5 Vietnamese Rice Paper
  • 1 Egg, beaten with a pinch of salt & pepper
  • ½ Cucumber, cut/grated into thin strips
  • ½ Carrot, cut/grated into thin strips
  • 3-4 Salad Leaves
  • ¾ cup Cooked Quinoa
  • 1 tsp Lemon Juice
  • 1 tbsp chopped Spring Onions
  • ½ tsp Fish Sauce (or to taste)
  1. In a shallow skillet, heat up 1 tbsp of vegetable oil on MED Heat. Fry up the egg into an omelette. Once cool, cut into thin strips & set aside.
  2. Mix quinoa, lemon juice, fish sauce & spring onions in a bowl.
  3. Prepare a shallow pan of cool water.
  4. Dip a rice paper fully into water and lay flat on a well wrung damp tea towel or wet plate.
  5. Start by laying out torn pieces of salad leaves in the edge of the rice paper closest to you. Lay strips of carrot, cucumber & egg. Drop 1-2 tbsp of quinoa over the veggies.
  6. Roll it up as halfway as tightly as possible, tuck in both ends and then complete the roll to the end.
  7. Repeat until all the ingredients are used up.
  8. If preparing ahead of time, wrap each roll with a damp paper towel.
  9. I served mine with a simple peanut sauce (peanut butter, sesame oil & Thai Chilli sauce).
  10. Enjoy!

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