This was the first time I have made Spring Rolls. By the time I finished I surprisingly got pretty good at rolling these out. I have always liked spring rolls. They always seem to be a bite of freshness to me. Especially, since these are not fried. They are light yet fairly filling.
I made these with quinoa cooked in vegetable broth. I like to think I am adding nutrients and more flavor to the quinoa by cooking it in vegetable broth. The reason for the quinoa is that I wanted to pack in more protein into the Spring Rolls. I also add edamame, for the same reason as the quinoa – protein. Then some greens and crunchy vegetables. You cannot forget the mango for a sweet little bite. These Spring Rolls are packed with a nutritious nibble of delectable goodness. By combining all of these ingredients you get your, sweet, crunchy and a little heat all in one bite.
- 1 package of Spring Roll Wrappers
- 1 c baby greens, stems removed
- 1 c cooked quinoa
- 1/2 c edamame, shelled
- 1/2 c carrots, shredded
- 1/2 c red pepper, julienned
- 1/2 c mango, diced
- Sweet Chili Sauce, for dipping
Note: Use a large bowl/pan to dip the wrappers. Just dip them long enough to make them slightly pliable. They tend to continue to soften. If you soak them too long they will tear and fall apart. There is no need to warm the water, room temperature works just fine.
Also, dipping your fingers in the water helps to work with the wrappers.
Make sure you have all your ingredients in place ready to assemble your spring rolls.
I made my Spring Rolls on a cutting board. Sprinkle some water onto the cutting board.
Soak one Spring Roll Wrapper at a time, as you assemble each Spring Roll. Remember it only takes about 5-10 seconds, just enough so they are pliable. Lay out flat onto the work surface.
Layer some leaves of the greens into the center of the wrapper.
Spoon quinoa on top of the greens.
Layer carrot shredded, pepper, edamame, and mango.
Fold sides into center of wrapper.
Fold bottom of the wrapper over the filling. The wrapper should overlap onto top of wrapper. Roll as tight as you can so that it looks like a stuffed tube. This takes some practice. It is okay if they are not perfect, they taste great and they will be gone in a flash.
Serve with some Sweet Chili Sauce. The first bite we dipped into the sauce, then we would spoon the sauce into the roll so it dripped into the filling – Yum!