- 1/2 cup Hodgson Mill Quinoa, (any color), uncooked
- 1 cup water, or broth of choice
- 2 tsp. olive oil, or vegetable oil
- 4 Tbsp. rice vinegar
- 3 Tbsp. soy sauce
- 2 tsp. garlic, minced
- 2 tsp. ginger, fresh
- 5 tsp. sesame oil, divided
- 4 cups spinach, fresh
- 16 egg roll wrappers
- water, to seal egg rolls
Place quinoa and water, or broth, in a medium saucepan with
a lid, add oil if desired. Bring mixture
to a boil.
Reduce heat to medium-low, cover and simmer until all liquid
is absorbed. Turn off heat and let sit,
covered for 5 minutes.
Mix rice vinegar, soy sauce, garlic, ginger and 4 tsp.
sesame oil in a small bowl. Place
spinach in a large pan with 1 tsp. sesame oil; allow to cook for about 1 minute
before adding sauce and sauté until thoroughly cooked. Add quinoa and mix until combined. Remove from heat.
Place about 3 heaping Tbsp. of filling mixture in center of egg roll wrapper.
Fold corner over filling.
Fold both sides in over first fold.
Moisten edges of last flap.
Rollover until flap is completely wound around.
Seal with water .
Roll nice and tight.
Fry Method: Place egg rolls into 350°F heated oil and fry until golden brown, about 5 minutes on each side. Remove and drain on paper towels or rack.
Bake Method: spray rolled egg rolls completely with cooking spray. Bake egg rolls in 400° F oven for 4-5 minutes, turn and bake 4-5 minutes more.
Serve hot or cooled with your favorite dipping sauce.
Print this Recipe