Recipe: Shrimp and Quinoa Spring Rolls

These spring rolls provide protein and whole grains, complemented by a healthy peanut dipping sauce.

Photo by Asia Bradlee

Photo by Asia Bradlee

Next time you’re craving some Asian food, skip the takeout and make these Vietnamese-inspired healthy spring rolls at home. Unlike greasy egg rolls, you won’t have to lie down after eating these quinoa, fresh vegetable, and shrimp-stuffed rolls.

Spring roll wrappers can be found in the Asian food aisle of your grocery store, or at speciality Asian food stores. The wrappers are surprisingly easy to use—all that’s needed is a sprinkle of water and a little practice rolling them up.

Serves four

For the spring rolls

1 cup frozen small shrimp, thawed
1 1/2 cups water, divided
4 spring roll wrappers
1 small carrot
1/2 small cucumber
1/4 cup quinoa

For the peanut sauce

1/2 cup peanut butter
1 tsp sesame oil
2 tbs low-sodium soy sauce
1 tsp finely minced or crushed garlic
1/2 tsp minced or crushed ginger
1/4 cup green onions (optional)


Bring 1/2 cup of water to a boil in a small pot. While you wait for the water to boil, rinse the quinoa in a fine strainer. When the water is boiling, add in the quinoa and reduce heat to a simmer. Let the quinoa cook for about 15 minutes, or until the water is absorbed. Let cool.

In another pot, boil one cup of water. When boiling, add the shrimp and boil for two to three minutes, or until pink.

Cut the cucumber and carrots into long, thin pieces. Take one of the spring roll wrappers and either run it quickly under a light stream of warm water, or place it in a small bowl of water for two seconds. You don’t need the wrapper soaking wet, just dampened. As the water sinks in, the wrapper will become more flexible.

After wetting, place the wrapper on a cutting board. Place a small amount of quinoa, four or five small shrimp, and some of the carrots and cucumbers on the end closest to you. Be sure to leave some space at the bottom so you can fold the wrapper over. Fold that end over the filling and start rolling up, also folding in the sides as you go. The wrapper should stick and seal itself.

To make the peanut sauce, whisk together the peanut butter, ginger, garlic, soy sauce, and sesame oil. The green onions are optional, but add great flavor. Add them to the mix if using.

Serve the spring rolls with the peanut dipping sauce.