Ingredients

The following ingredients have 8 Servings
  • Spring Rolls:
  • 8 Rice Paper Wraps
  • 1 Cup Red Quinoa (cooked, cooled)
  • 8 Napa Cabbage Leaves (sliced lengthwise)
  • 6 Celery Hearts (sliced lengthwise)
  • 4 Green Onions (sliced lengthwise)
  • Duck Sauce:
  • 3/4 Cup Apricot Jam
  • 3 TB Rice Vinegar
  • 1 TB Coconut Aminos
  • 1 Tsp Minced Garlic
  • 1/2 Tsp Chili Paste
  • 1/2 Tsp Ginger Puree
  • 1/2 Tsp Onion Powder
  • Toasted Sesame Seeds (optional, topping)

Instruction

  • For each spring roll: soak the rice paper wrapper in a wide bowl of warm water for 10-15 seconds.
  • Place it on a flat surface and add 3-4 tablespoons of cooked red quinoa and a few slices of each of the sliced veggies to the center of the wrap.
  • Fold one end of the wrap over the middle, then fold in the sides (like a burrito), and then fold over the last side.
  • For the duck sauce: combine all ingredients together in a small food processor and blend until combined.
  • Serve the rolls with the duck sauce and a sprinkling of sesame seeds if desired.