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!

Erin Kenney