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:
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. Course VeganCuisine AsianDiet Gluten Free, Low Lactose, Vegan Prep Time 10 minutesCook Time 20 minutesAdditional Time 25 minutesTotal Time 55 minutes Servings 12 Spring Rolls Calories 166kcal Author Kristen Wood
- 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
- sesame oil
- sesame seeds
- sriracha optional
- 12 rice paper wrappers
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!
On a nut-free diet? Simply replace the cashews with pumpkin or sunflower seeds!
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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