Recipe: Baked Quinoa Spring Rolls

For a light and crispy appetizer or snack - no deep frying or delivery charges included - look no further than your own kitchen. This veggie-heavy filling gets a protein and texture boost from, you guessed it, Toasted Quinoa



  • 1/4 block baked tofu 
  • Chopped scallions
  • 1/4 cup chopped cilantro
  • 1/4 cup shredded green cabbage
  • 1/4 cup shredded red cabbage
  • 1 tsp grated ginger
  • 2 cloves garlic, minced
  • 1/2 cup julienned carrots
  • pinch sea salt 
  • 1 Tbs soy sauce 
  • 1 Tbs rice wine vinegar 
  • 1 tsp sesame oil 
  • Sriracha (to taste) 
  • 1 cup cooked and cooked Toasted Quinoa 
  • Spring roll wrappers 


  1. Preheat oven to 425 degrees. 
  2. Cut tofu into thin strips. Add tofu, scallions, cilantro, cabbage, ginger, garlic, carrots and salt to a large bowl and massage until ingredients begin to soften. 
  3. Add soy sauce, rice wine vinegar, sesame oil, sriracha, quinoa and stir to mix. 
  4. Lay spring roll wrappers flat to a clean, dry surface and add 2 Tbs filling toward the bottom, as shown in video. Roll as shown, and use a bit of water to seal. 
  5. Lay spring rolls on a lined baking sheet and lightly brush with vegetable oil. 
  6. Bake for 15 minutes