Quinoa Spring Rolls with Cashew Dipping Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fresh spring rolls filled with quinoa, vegetables, and herbs, served with a creamy cashew dipping sauce. Light, healthy, and satisfying, these rolls come together quickly and work for meal prep.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1 cup red or white quinoa ((thoroughly rinsed))
- 1 Tbsp soy sauce ((or tamari for GF eaters))
- 1/2 medium lime ((juiced))
- 10 spring roll papers, pieces of sturdy greens, or lettuce boats/cups
- 1 cup each julienned cucumber, carrot, and red pepper
- 1 cup fresh herbs ((cilantro + mint))
- 1/2 cup cashew butter ((if unsalted, add additional soy sauce))
- 2 Tbsp soy sauce ((or tamari for GF eaters))
- 3/4 tsp chili garlic sauce
- 2 Tbsp sweetener ((i.e. maple syrup, agave, brown sugar, or honey if not vegan))
- Hot water ((to thin))
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 420mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 230mg
- Calcium
- 30mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 420MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.