Green Goddess Quinoa Spring Rolls

 

You know when you make something utterly delicious and you think to yourself, “Man, I could eat this every single day and never get sick of it!” That’s exactly what happened when I made these Green Goddess Quinoa Spring Rolls. Yeah, that’s right.

 

Green Goddess Quinoa Spring Rolls // pumpkin & peanut butter

Green Goddess Quinoa Spring Rolls // pumpkin & peanut butter

 

I’ve been a spring roll fiend for quite some time now. Light, fresh, dip-able spring rolls filled with crunchy veggies and paired with a sweet and salty sauce— sign me up! I’m always game. Always.

Back in January, I finally attempted to make my own at home and was blown away by how easy and delicious they were. And then I became even more obsessed. I was making spring rolls like it was my job… the same version over and over again. Why I never thought to change it up— god only knows— maybe that version was just so satisfying. But the time came to step out of my spring roll comfort zone. So here I am. Quinoa and all. Making more spring rolls.

 

Green Goddess Quinoa Spring Rolls // pumpkin & peanut butter

Green Goddess Quinoa Spring Rolls // pumpkin & peanut butter

 

I honestly didn’t know how these would turn out as I was making them. I kinda thought they would just end up being a huge messy, but totally delicious, failure (ending with a kitchen floor full of lovely little quinoa that is SO easy to clean up…. not). But it didn’t! At all! The quinoa stuck together like magic, binding with the creamy avocado and crunchy asparagus, making it the least bit messy. Like, there wasn’t a single pesky white crumb on my floor. Like I said, magic.

But the real magic is this dipping sauce. Savory, salty, peanuty dipping sauce that is the true icing on the cake to these tasty little rolls. And so simple to make too! I used my stash of PB2 as the basis for my sauce, but you could easily use natural peanut butter with some warm water to thin it out. I love using powdered peanut butter for my sauces because it makes for such a thin, yet creamy consistency. If you’re not familiar with powdered peanut butter, check it out here. It’s totally ideal for making sauces, but definitely not for eating peanut butter by the spoonful (in my mind at least). We use the real deal for that, of course 🙂

 

Green Goddess Quinoa Spring Rolls // pumpkin & peanut butter

 

So enjoy! Get in your greens for the day, along with a quinoa protein punch, and dip it up in the best peanut sauce you ever made in 60 seconds or less. Bam!

I’m going to go make another batch for dinner now 😉

 

Green Goddess Quinoa Spring Rolls // pumpkin & peanut butter

Green Goddess Quinoa Spring Rolls

Serves 2
Prep time 15 minutes
Dietary Gluten Free, Vegan, Vegetarian
Meal type Appetizer, Lunch, Main Dish

Ingredients

for the spring rolls

  • 1 cup white quinoa, cooked
  • 6 spring roll wrappers
  • 1 avocado, sliced
  • 8-10 steamed asparagus, cut in half
  • 1 cup mixed greens

for the peanut dipping sauce

  • 2 tablespoons PB2 (powdered peanut butter)
  • 2 tablespoons warm water
  • 1 tablespoon low sodium soy sauce
  • splash of sesame oil
  • 1/2 teaspoon chili garlic sauce or sriracha

Directions

for the peanut sauce
Step 1
Begin by mixing together the PB2 with the warm water until combined. Pour in soy sauce, sesame oil, and chili garlic sauce, then whisk together until combined.
for the spring rolls
Step 2
Lay all of your spring roll ingredients out on the counter in front of you: cooked quinoa, steamed asparagus, mixed greens, and avocado. Place a large plate filled with water on the counter alongside a wet paper towel laid out flat.
Step 3
Dip 1 spring roll wrapper into the plate of water for 15 seconds, then transfer to the wet paper towel. Top the center of the spring roll with 2 spoonfuls of quinoa, 4 pieces of asparagus, 1 slice of avocado, and a small handful of greens. Fold the sides of the rice wrapper towards the center, then fold the bottom towards the center. Roll the wrapper until it resemble a spring roll! Repeat for the remaining 5 wrappers.

pumpkinandpb

Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!

2 Comments

    • Thanks Lauren! I’ve already made them 3 times, so that’s certainly saying something. You’ll have to let me know what you think 😉

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