Quinoa Spring Rolls

(GF, DF, Soy free, Nut free)

This recipe is a fun one for kids who like finger food! The quinoa and the edamame are great vegan protein sources that provide fiber and nutrients without compromising taste.

For the quinoa salad:

  • 1 tbsp sesame oil
  • 1/3 cup chopped purple cabbage
  • 1/3 cup broccoli slaw
  • 1/3 cup shredded carrots
  • 1/2 cup shelled edamame
  • 2 cups cooked quinoa
  • 1/4 tsp salt
  • 1/2 tsp garlic salt

Peanut free dipping sauce:

  • 1/3 cup sunflower seed butter (or peanut butter)
  • 1 tbsp sesame oil
  • 1/2 tsp garlic powder
  • 1 tbsp coconut aminos (I get mine from Trader Joe’s)


  1. Cook quinoa according to package to make 2 cups. Add all ingredients in a large bowl and mix.
  2. Dip rice paper in water and fill each roll with about 1-2 tbsp of quinoa salad.
  3. Store in an air tight container in the fridge.

For the sauce:

In a small bowl whisk all ingredients together. Optional to add sesame seeds for a little crunch!

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