Quinoa And Vegetable Spring Rolls

Quinoa and Vegetable Spring Rolls are a delightful Bolivian dish that combines the nutty flavor of quinoa with fresh vegetables, all wrapped in a light and crispy spring roll wrapper.

Quinoa And Vegetable Spring Rolls

Ingredients

  • 1 cup cooked quinoa
  • 1 cup shredded cabbage
  • 1 carrot, julienned
  • 1 bell pepper, thinly sliced
  • 1/4 cup chopped cilantro
  • 12 spring roll wrappers
  • Oil for frying

Instructions

  1. In a large bowl, combine the cooked quinoa, shredded cabbage, julienned carrot, sliced bell pepper, and chopped cilantro.
  2. Place a spring roll wrapper on a clean surface and spoon 2-3 tablespoons of the quinoa and vegetable mixture onto the bottom third of the wrapper.
  3. Fold the bottom of the wrapper over the filling, then fold in the sides, and roll up tightly.
  4. Heat oil in a large skillet over medium heat. Fry the spring rolls until golden brown and crispy, about 2-3 minutes per side.
  5. Remove the spring rolls from the skillet and drain on paper towels.
  6. Serve the quinoa and vegetable spring rolls with your favorite dipping sauce.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
10 minutes
Total time:
30 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
150 per serving
Carbohydrates
25g
Protein
5g
Fat
3g

Supplies

Large bowl Cutting board Sharp knife Skillet Tongs Paper towels

Tools

Frying pan

Serving suggestions

Serve the quinoa and vegetable spring rolls with a sweet chili dipping sauce for a burst of flavor.

Tips & tricks

For a healthier alternative, you can bake the spring rolls in the oven instead of frying them.

Cost

$10