Asian-Style Quinoa & Brown Rice Spring Rolls



Delicious spring rolls made with Path of Life Organic Quinoa & Brown Rice!


  • 1 Bag (10 oz.) Path of Life Organic Quinoa & Brown Rice, cooked according to package directions and cooled to room temperature
  • 1/2 Tsp. Grated Fresh Ginger Root
  • 2 Tsp. Soy Sauce
  • 1/2 Tsp. Toasted Sesame Oil
  • 1 Green Onion, thinly sliced
  • 2 Tbsp. Fresh Cilantro, chopped
  • 6 Rice Paper Wrappers (about 8 1/2-in. in diameter)
  • 1 2-in. Piece Seedless Cucumber, cut into thin strips
  • 1 Medium Carrot, peeled and cut into thin strips
  • 1/2 Small Red Bell Pepper, cut into thin strips
  • Peanut Sauce for Dipping


Chef’s Tip: Rice paper wrappers can be found in the Asian section of most major grocers. To prevent the rest of them from bending once opened, wrap them tightly in plastic wrap to use later.

These delicious spring rolls can be prepared a day ahead! To do so, wrap spring rolls in a damp paper towel. Then place on a plate, cover with plastic wrap and refrigerate.

  1. In a small mixing bowl combine quinoa, ginger, soy sauce, sesame oil, green onion and cilantro. Mix well and set aside.
  2. Place a clean, damp kitchen towel onto a work surface. Fill a large mixing bowl with hot tap water. Place one spring roll wrapper into water and let stand 15-20 seconds or until pliable.
  3. Carefully transfer wrapper to kitchen towel. Place 3 heaping tablespoons of the rice mixture along the bottom edge of the wrapper, 1-in. from the bottom and ½-in. from the sides. Top with 4-5 strips each of the cucumber, carrot and pepper. Fold bottom end of wrapper over rice mixture and vegetables. Fold in sides and continue rolling to form spring roll.
  4. Repeat with remaining wrappers, rice mixture and vegetables. Serve with peanut sauce, if desired.

Feeds: 6