Ingredients:
- 1 cup quinoa, cooked and cooled
- 12 spring roll wrappers
- 1 cup shredded carrots
- 1 cucumber, julienned
- 1 red bell pepper, thinly sliced
- 1 cup purple cabbage, shredded
- 1/2 cup fresh cilantro leaves
- 1/4 cup mint leaves
- Sesame seeds for garnish optional
Instructions:
Before you start cooking, heat the oven to 375F 190C
Spread the cooked quinoa out on a baking sheet
Roast it for 10 to 15 minutes, or until it turns a light golden color
Let it cool down all the way
Put warm water in a big bowl
Each spring roll wrapper should be dipped for 5 to 10 seconds, or until it becomes soft
Open the wrapper and lay it out on a clean surface
Place the quinoa, carrots, cucumber, red bell pepper, purple cabbage, cilantro, and mint leaves in the middle
As you roll up the wrapper from the bottom, fold the sides in toward the middle
This will make a spring roll
Do this for the rest of the wrappers
In a bowl, mix together 1/2 cup peanut butter, 2 tablespoons soy sauce, 1 tablespoon maple syrup, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, and 1-2 teaspoons Sriracha to make the spicy peanut sauce
You can dip the spring rolls in the spicy peanut sauce that you serve with them
Add sesame seeds as a garnish if you want
