Sesame Quinoa Spring Rolls

2 cups red quinoa
3 cups water
1 cup of greens (I use shredded, steamed, and cooled Napa Cabbage)
10 rice paper wrappers
DRESSING
4 Tbs. seasoned rice vinegar
5 Tbs. soy sauce
2 tsp. minced garlic
2 Tbs. minced ginger
4 tsp. sesame oil

Rinse and drain the quinoa and cook for 12 minutes in 3 cups of water. While quinoa cooks, make the dressing, cut up the greens and whisk the greens and dressing together in a bowl. Once quinoa is done, combine it with the dressed greens.

Before assembling the spring rolls, fill a square pan with water. Then soak a wrapper for 30 seconds or until it begins to soften. Don’t let it sit for too long because it will soften and fall apart. Place the wet rice wrapper on a flat surface and with a spoon fill the wrapper with about 3 Tbs. of the lettuce-quinoa mixture. Fold the edges over and roll into a spring roll. Repeat by soaking another rice wrapper and wrapping it. Keep going until all the filling has been used.

Serving Size: Makes 10 Spring Rolls