Quinoa Spring Rolls with Wild Rice and Cashews (Gluten-Free, Vegan)

Last Updated on 04/28/2020

Easy, healthy, and delicious Baked Spring Rolls with Wild Rice, Cashews, Sesame Seeds, Quinoa and Broccoli. Vegan & Gluten-Free.

I am in love with rice paper wrappers. Served hot or cold, cooked or uncooked, and with unlimited filling options–they make an excellent addition to any pantry. Whenever I find myself with leftover grains & veggies, I often enjoy adding in a few extra ingredients and off to the rice paper wrappers we go! Top off with a favorite condiment…and yum, there you have it: a fun & quick appetizer or meal!

These particular Quinoa Spring Rolls came about when I was looking to add a little protein punch, hence the quinoa & cashews. And wow, were these ever delicious!

What to serve these Wild Rice, Cashew, and Sesame Vegan Spring Rolls with:

Instant Pot Sticky Maple Ginger Rice Noodles (Gluten-Free, Vegan)

Spicy Spiralized Turmeric Tahini Cucumber Noodles (Gluten-Free, Vegan)

Sweet + Spicy Coconut & Peanut Sauce Fried Rice Patties (Gluten-Free, Vegan)

Turmeric & Cilantro Sunflower Seed Sauce (Vegan, Gluten-Free)

Enjoy! xo.

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Quinoa Spring Rolls with Wild Rice and Cashews (Gluten-Free, Vegan)

Easy, healthy, and delicious Baked Spring Rolls with Wild Rice, Cashews, Sesame Seeds, Quinoa and Broccoli. Vegan & Gluten-Free.

5 from 1 vote

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Course: Vegan

Cuisine: Asian

Diet: Gluten Free, Low Lactose, Vegan

Prep Time: 10 minutes

Cook Time: 20 minutes

Additional Time: 25 minutes

Total Time: 55 minutes

Servings: 12 Spring Rolls

Author: Kristen Wood

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Ingredients

• 1/2 cup quinoa
• 1/2 cup wild rice blend
• 1 cup cashews
• 2 cups broccoli florets
• 1 garlic clove minced
• 3 mini sweet bell peppers or 1 large, chopped
• 1/2 tsp chili flakes
• salt
• sesame oil
• sesame seeds
• sriracha optional
• 12 rice paper wrappers

Instructions

• In a large pot, combine rinsed quinoa & rice, cover with 2 cups water, bring to a boil, cover & let simmer until done, about 20-25 minutes. Salt to taste. Set aside.
• Toast cashews in a skillet over medium heat in 1 tbs sesame oil until lightly golden. Set aside.
• Steam broccoli until almost done, then pan fry in 1 tbs sesame oil with garlic, bell peppers & chili flakes until all is tender. Let cool.
• Combine all ingredients, salt to taste.
• Preheat oven to 375° F. In a large bowl of warm water, dip one rice wrapper at a time until pliable. Place pliable rice paper wrap on cutting board, spoon a hefty dollop of rice/quinoa mix onto bottom third of wrap. Fold bottom over mix, then fold each side of wrap (one side at a time), then roll all the way up, starting at bottom & tucking tightly as you go. Set aside. Repeat until you have all 12 spring rolls.
• Brush sesame oil over spring rolls, place on cookie sheet & bake for 20 minutes.
• Garnish with sesame seeds & sriracha. Or, alternatively, dip in your favorite gluten-free tamari!
• Enjoy!

Notes

Nut-Free

On a nut-free diet? Simply replace the cashews with pumpkin or sunflower seeds!

Nutrition

Serving: 1g | Calories: 166kcal | Carbohydrates: 21g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 145mg | Fiber: 2g | Sugar: 1g

Equipment

Quinoa

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