Quinoa Spring Rolls with Wild Rice and Cashews (Gluten-Free, Vegan)
Serves 12
10 mins prep
20 mins cook
30 mins total
Easy, healthy, and delicious Baked Spring Rolls with Wild Rice, Cashews, Sesame Seeds, Quinoa and Broccoli. Vegan & Gluten-Free.
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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!
