Thai Spring Rolls with Quinoa and Peanut Sauce

Makes a dozen spring rolls
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Thai Spring Rolls
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These bright and crunchy Thai spring rolls are filled with Tri-Color quinoa. I like to serve them with a simple spicy peanut sauce.


1 cup quinoa, cooked and fluffed
1/2 red pepper, sliced thin
1/2 cucumber, seeded and sliced thin
1 large carrot, sliced into thin sticks
1 small daikon radish, sliced into thin sticks
Fresh cilantro
Rice Paper Wrappers

Chili Peanut Sauce:

1/3 cup peanut butter
1 tablespoon soy sauce
1 tablespoon chili garlic sauce
1 tablespoon honey
1/2 lime, juice only
2 tablespoons hot water


  1. Cook quinoa by rinsing it well in cold water. Then add it to a pot with 2 cups boiling water. Stir to separate grains and turn heat down to low. Cover and cook quinoa for 12-15 minutes until the grains have mostly sprouted. Drain off any extra water at this point and return to the hot pot. Remove from heat, cover, and let steam for 5 minutes. Then fluff with a fork and cool to room temperature.
  2. Meanwhile, stir together sauce ingredients and prepare all your veggies. Take your time slicing so the peppers, cucumber, daikon, and carrot are the same size sticks.
  3. To make a spring roll, set a rice paper sheet in a shallow dish with warm water. Let it sit for 5 seconds and flip. Do that a few times until the wrapper is flexible. Then transfer it to a clean surface.
  4. In the middle of the wrapper, add about two tablespoons of cooked quinoa, then a few sticks of each veggie. Add some cilantro (optional). Fold the ends of the wrapper over and roll it into a tight cylinder, pulling on the wrapper as you roll it to keep it nice and tight.
  5. Cut wrap in half for serving and repeat until you are out of fillings. You should get about a dozen spring rolls.
  6. Serve spring rolls with sauce on the side.

Extra spring rolls will keep in the fridge for a day although they will dry out a bit during storage.

Nutrition Info