| 10 | 30 | 257 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 15 min | 6 |
| 1 cup | Quinoa, uncooked |
| 1 1/2 cup | Water |
| 2 cup, shredded | Napa cabbage, raw |
| 6 piece | Rice paper |
| 1/4 cup | Sunflower oil (dressing) |
| 2 tbsp | Rice wine vinegar (dressing) |
| 2 tbsp | Soy sauce (dressing) |
| 2 tsp | Garlic (dressing) |
| 1 tbsp minced | Ginger root (dressing) |
| 2 tsp | Sesame oil (dressing) |
Soak quinoa in water for 15 minutes. Drain, add back to the pot, and add in water. Bring to a boil, cover, reduce to a simmer, and let cook for 15 minutes.
While quinoa cooks, whisk together the ingredients for the dressing. Once quinoa is done cooking combine the quinoa, cabbage, and dressing in a bowl.
To assemble the spring rolls, fill a square pan with water and soak a rice wrapper for 30 seconds or until it begins to soften. Remove and place a scant 1 cup of the filling on the wrapper, fold the edges over, and roll into the spring roll. Continue until all the filling has been used.
| Grain | 1.4 |
| Vegetables | 0.7 |
