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    Home » Recipes » Vegan

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

    Published: Jan 4, 2016 · Modified: Apr 28, 2020 by Kristen Wood - This post may contain affiliate links.

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    a lone spring roll on a peach plate with chopsticks and a text overlay stating that they are baked spring rolls

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

    a spring roll on a plate next to chopsticks and sprinkled with sesame seeds

    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!

    a close up of a spring roll filled with cashews and vegetables

    two spring rolls leaning on each other next to a pair of chopsticks

    two spring rolls on a green plate sprinkled with sesame seeds

    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.

    A close up of two vegan spring rolls drizzled with red sriracha sauce

    Looking for a sweet take? How about these fruit spring rolls??

     

     

    a spring roll cut open exposing wild rice and sriracha sauce on a blue plat

    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 2 votes
    Print Pin Rate SaveSaved!
    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

    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
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    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

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    Quinoa
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    kristen wood

    About Kristen Wood

    Hi, I'm Kristen! A mama, food writer, photographer, recipe developer, and cookbook author. I enjoy sharing both wildly creative and ridiculously practical gluten-free vegetarian recipes that are approachable for all. Welcome!

    Learn more about me →

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