Quinoa Spring Rolls with Cashew Dipping Sauce

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Platter of Quinoa Spring Rolls with a bowl of Cashew Dipping Sauce

If you haven’t been able to tell, I kind of have a thing for spring rolls. For instance:

Vietnamese Spring Rolls with Crispy Tofu
Rainbow Spring Rolls
Banh Mi Spring Rolls

Are you really surprised that I now have a quinoa version? I didn’t think so.

Measuring cup filled with quinoa ready to be cooked for gluten-free vegan Quinoa Spring Rolls

Origins of Fresh Spring Rolls

Fresh spring rolls (also known as gỏi cuốn or summer rolls) are a common Vietnamese dish, but the concept is believed to have originated in China. It’s thought that they may be a modification from Chinese egg rolls, but with Vietnamese flavors.

They are typically made with fresh vegetables, herbs, and protein that are wrapped in rehydrated rice paper and served with a dipping sauce.

Quinoa Spring Rolls

These 30-minute spring rolls start with the protein-rich super grain quinoa.

Protein, fiber, vitamins, minerals, nutty flavor, light texture – any of this ringing a bell?

Platter of fresh basil, carrots, cucumber, and red bell pepper for making healthy Quinoa Spring Rolls

I believe I’ve only just tapped into the potential of quinoa (in burgers, curries, wraps, salads), and I can’t wait to share this new application with you.

While your quinoa is cooking away, prep your vegetables and herbs. I went with cucumber, red pepper, carrots, cilantro, and mint. But it’s so versatile that you can use whatever you have on hand. I think asparagus, avocado, radish, and even orange would be lovely additions.

Wood cutting board with a rice paper wrapper and filling ingredients for homemade healthy Spring Rolls

All that’s left to do is roll it all together and then prepare your cashew dipping sauce!

Whisking together ingredients for Asian Cashew Dipping Sauce
Platter of gluten-free vegan Quinoa Spring Rolls with a bowl of Cashew Dipping Sauce

This sauce is seriously flavorful, super dreamy and perfect for these rolls. Plus, it’s peanut-free yet mocks the flavor of peanut sauce. It’s straight-up taste bud trickery, I tell you.

30-MINUTE Quinoa Spring Rolls! So fresh, filling and flavorful with CASHEW Dipping Sauce! #vegan #glutenfree #peanutfree

I think you guys are going to LOVE these rolls! They’re:

Super healthy
Creamy + sweet from the cashew sauce
& Seriously delicious

I think these spring rolls would make the perfect picnic, beach day or day trip food because they’re super portable. They would also make a great quick weeknight meal when you’re craving something light, fresh and vegetable-heavy.

30-Minute QUINOA Spring Rolls with Cashew Dipping Sauce! #vegan #glutenfree #minimalistbaker
Dipping a Quinoa Spring Roll into a bowl of Cashew Dipping Sauce

If you try this recipe, let us know! Leave a comment and rate it – it’s super helpful for us and other readers. And don’t forget to take a picture and tag it #minimalistbaker on Instagram! We love seeing what you guys come up with. Cheers!

Quinoa Spring Roll cut open to reveal the fresh and colorful vegetables inside

Quinoa Spring Rolls with Cashew Dipping Sauce

FRESH, simple spring rolls with quinoa, veggies, herbs, and a flavorful cashew dipping sauce. A healthy, satisfying 30-minute meal that’s special-diet friendly.
Author Minimalist Baker
Platter of Quinoa Spring Rolls alongside a bowl of Cashew Dipping Sauce
4.91 from 30 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 10 (spring rolls)
Course Entrée
Cuisine Asian-Inspired, Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 2-3 Days



  • 1 cup red or white quinoa (thoroughly rinsed)
  • 1 Tbsp soy sauce (or tamari for GF eaters)
  • 1/2 medium lime (juiced)


  • 10 spring roll papers, pieces of sturdy greens, or lettuce boats/cups
  • 1 cup each julienned cucumber, carrot, and red pepper
  • 1 cup fresh herbs (cilantro + mint)


  • 1/2 cup cashew butter (if unsalted, add additional soy sauce)
  • 2 Tbsp soy sauce (or tamari for GF eaters)
  • 3/4 tsp chili garlic sauce
  • 2 Tbsp sweetener (i.e. maple syrup, agave, brown sugar, or honey if not vegan)
  • 1/2 medium lime (juiced)
  • Hot water (to thin)


  • Start by preparing quinoa. Heat a small saucepan over medium heat. Once hot, add 1 Tbsp oil and quinoa and quick toast for 2-3 minutes. Then add 2 cups water (amount as original recipe is written // if altering batch size, use 1:2 ratio quinoa to water), bring to a low boil, then reduce heat to low and cover. Cook for 15-20 minutes, or until all liquid is absorbed and it’s light and fluffy in texture.
  • Prep vegetables and herbs and set aside.
  • Prepare cashew butter sauce by adding all sauce ingredients except water to a small mixing bowl and whisk to combine. Add enough hot water to thin until a pourable sauce is achieved. Adjust flavors as needed (I often add a little more chili garlic sauce and sweetener).
  • To add more flavor to the quinoa, add 1 Tbsp soy sauce + 1/2 lime, juiced (amounts as original recipe is written // adjust if altering batch size) and toss to coat. Set aside.
  • To assemble spring rolls, pour very hot water into a shallow dish or skillet and immerse rice paper to soften for about 10-15 seconds.
  • Transfer to a damp cutting board or similar surface and gently spread out into a circle. It may take a little practice, so don’t feel bad if your first few attempts fail!
  • To the bottom third of the wrapper add a generous spoonful of quinoa, and layer carrots, bell peppers, cucumber, and fresh herbs on top (see photo). Gently fold over once, tuck in edges, and continue rolling until seam is sealed.
  • Place seam-side down on a serving platter and cover with damp warm towel to keep fresh. Repeat until all fillings are used up – about 8-10 spring rolls total (amount as original recipe is written // adjust if altering batch size).
  • Serve with cashew butter sauce and sriracha or hot sauce of choice. I like to mix mine and go dip happy.
  • Leftovers store well individually wrapped in plastic wrap, though best when fresh.


*Nutrition information is a rough estimate calculated with a generous amount of dipping sauce.

Nutrition (1 of 10 servings)

Serving: 1 serving Calories: 253 Carbohydrates: 38 g Protein: 8.3 g Fat: 7.8 g Saturated Fat: 1.4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 549 mg Fiber: 2.6 g Sugar: 4.2 g

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My Rating:

  1. Bill Gregory says

    These sound amazing, but my daughter is rice intolerant as well as gluten intolerant. I saw on recipe ingredients lettuce, but no mention later. Can lettuce or anything else be used as wrap?

  2. Sequoyah says

    I like that in the recipe instead of mixing a filling and spooning it on, you layer it as you go. This way you can personalize them, account for picky eaters, as well as have all the ingredients prepped to throw together as the next morning for a lunch. I subbed some ingredients I didn’t have: sunflower seed butter and sriracha. I highly recommend adding fresh grated garlic, ginger, and lime zest to the sauce. It makes it killer. One thing is that the recipe doesn’t go into depth with how to use the delicate rice papers. I would recommend is to use cold water for soaking them because the hot made them even more frail with lots of holes. Also–soak one at a time! As you make each roll, put the next paper in maybe right before you’re done scooping things, then roll. by that time the paper should be ready to go. And take it out before you think it’s done, they’re very easy to over-soak. Overall, delicious recipe! I was worried the quinoa would be too strong, tough, nutty, or grainy in a spring roll but I accidentally overcooked mine a bit and the extra softness was delicious, and very filling! I will definitely be revisiting this recipe, thanks for the idea!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing!! Yes, rice papers can be a little tricky. Thanks for the cold water tip!

  3. Alex says

    I use sunbutter (sunflower seed butter) instead and it is so good and even more nutritious! We’ve been making this all summer.

  4. Katja says

    Using quinoa is such a great idea, they were very tasty.

    I used peanut butter instead of cashew butter, also delicious. Made some for lunch the next day, coworkers were impressed :)

    • Patricia says

      I made my own cashew butter by processing 140 gr cashews and it came out very well. I added a 1/4 piece of rocoto in stead of chili garlic sauce. This is a very delicious recipe and my family liked it very much.

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        We’re so glad you and your family enjoyed it, Patricia! Thanks so much for sharing!

  5. Heather says

    My son (he’s 11) and I made this tonight and it was a hit! We used red pepper, carrots, and avocado as our veggie filling. For the sauce, we used more like 1 1/4 tsp of chili garlic sauce and subbed in peanut butter for the cashew butter. We got lazy and only made a few of them into rolls; we’ll be eating the leftovers tomorrow as bowls instead.

    Thank you for making it so easy for us to make the transition to veganism!

  6. Tali says


    If I wanted to meal prep these on the weekend, how long would they last in the fridge? Obviously I’ll keep dipping sauce seperate. Thanks!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! I wouldn’t make them any more than a day before you’re going to eat them as these are best fresh! If you are hoping to prep any further in advance, I’d recommend chopping your vegetables, making your quinoa and keeping it all separate and assembling on the day you plan to eat them!

  7. Avinash Mishra says

    Wow..It tastes incredibly amazing.

    Thank you so much for sharing tips to make such a healthy and tasty rolls.

    My friends also enjoyed this roll.



  8. Nancy Breedon says

    I just made this for a second time ( first time I used the rice wrappers) – but this time I added the chopped veggies and some spinach to a bag of coleslaw mix and a can of chickpeas – I plan to eat it as a salad this week for lunch! The sauce/dressing is outstanding, and the addition of mint and cilantro really make this dish. Great recipe and really easy to throw together – thanks!

  9. steve says

    Its taste Amazing , Even all family member love this souse. Done bookmarking of your site.
    Thanks for sharing such amazing recipe

  10. Marshal Durden says

    Man, Just how beautiful they look. You guys are the only reason behind my obesity. haha, kidding.

    Thanks for the write. :)

  11. Alycia says

    Hi Dana! I was wondering if these would taste good if eaten a few days after preparation? I’m SUPER lazy when it comes to lunch meals and was wondering if this is something I could prepare and assemble all at once, and then eat throughout the week? I guess, I’m inquiring about the rice paper and if it would be gross a day or two later. I’ve never worked with it before. Thanks!

  12. Erin says

    ERMAHGERRD! Sooooo good. Halved the recipe and added 1/4 c. oatmeal. I didn’t have vanilla extract so just skipped it, and in place of the 3T. honey I put 2 1/2T honey + 1/2T molasses. Can’t go wrong with almond flour/coconut oil cookies. The batter was a little hard to work with because it kept wanting to fall apart (maybe I’ll add a touch of hemp milk next time) but I squished those suckers into cookie shapes and yum yum yum! Thanks for the recipe :)

  13. Nedi says

    I made the Springrolls and they turned out pretty well. Only the sauce was really gross. I had to throw it away. :-(

  14. Malou says

    It looks so easy to make… I never tried making the rolls like this but always take them when their on the menu in a restaurant. I have to add this on my to make list.

  15. Jack Blake says

    Yummy! Not only does this look good, but more importantly, it’s healthy. I am saving the recipe to try it out this weekend.

  16. Emily Aldridge says

    Hey Dana,

    Great recipe! – Your site is one of my go-to place when i am looking for new recipes. Plus, i love the great photos you put up in your blog posts.

    Keep up the good work!.


  17. Travis Ward says

    What a great recipe! And the photos are beautiful, as always. I included it this week on Patch of Earth in “7 Nutritious Quinoa Recipes Worth Trying.”

  18. Shannon Kircher says

    Yum! These look fab! I’ve recently been on a spring roll binge after learning how easy they are and I love this modified version of a traditional roll. Thanks for sharing!

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  20. Anne Cohen says

    I appreciate the ingredients you used for the spring rolls. It was very delicious and everyone loved it.

  21. Christina Aleman says

    This is an awesome spring rolls with a twist. It’s very healthy and the sauce with it’s nutty flavor that was awesome.

  22. Garden of Eden Restaurant says

    I made this recipe today for lunch, AWESOME!
    For the sauce, I substituted peanut butter and tahini for the cashews, and it tasted absolutely awesome!! TYSM!

  23. Ursula says

    Can’t wait to try these. I’m going to try subbing Bragg’s Amino Acid for the Soy Sauce. Will let you know how they come out!

  24. Andrew says

    I tried it and finally got success in it. This is the first time I made anything for my wife and she was so excited about it. Thanks once again.

  25. Brittany says

    I have made these a couple times and LOVE them!! It’s a great recipe! The spring rolls are super sticky when we are eating them, though…is there a way to prevent the wrappers from sticking to our hands/fingers? Am I soaking the rice paper for too long? Thanks!

  26. wendy says

    I made these today for lunch. super delicious! added some avocado and a little spring mix salad greens. i also had to substitute fresh garlic and dried red pepper flakes for the garlic chile sauce, and left out the sweetener. thanks so much for the great idea. will definitely be trying your other spring roll recipes. really happy to have found your blog. I’m planning on making the chocolate chip oatmeal pancakes in the morning! I can’t wait.

  27. sarah says

    How do you get your quinoa not to “spill” out when you eat the spring rolls? Do I need to wrap the rolls tighter?

  28. PT Potts says

    I just discovered cashew pesto the other day – what a great idea to use as the dipping sauce for spring rolls – will be making this for sure!

  29. Lauren says

    I made these as part of my Sunday prep for work lunches yesterday, wrapped parchment between each roll to keep them from sticking in the tupperware, and I could not be happier. My workmates are all trying to snag a roll. Absolutely delicious!

  30. Naomi says

    These were incredible! Made them for my family and they loved them! Was a bit anxious because they look so difficult but they were easy and tasted so fresh, just like spring! Thanks for the great recipe!

  31. Suzanne says

    The rolls look delicious! I’m trying them today. Just a note: over here (Europe) Chinese restaurants call the rolls made with rice paper that are not fried “Summer Rolls.” The ones made with wheat wrappers that are deep fried are “Spring Rolls.” No matter what the season, they’re good all year long!

  32. Alison Murray says

    You’re right – I LOVE these rolls! It’s been far too long since I’ve had a rice paper roll and I vow right now to get back on the bandwagon :) Pinned and shared, because this recipe is awesome!

  33. Melissa says

    These look great! How do you recommend storing them? Do you wrap them individually in plastic wrap so that they don’t stick together? Or is that not an issue? Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yeah! You can do that. Or just put them in a plastic bag, though they will kind of stick together. Plastic wrap will provide the most freshness/separation!

  34. Ana @ Ana's Rocket Ship says

    Now I can eat spring rolls and feel like I’m eating a ‘proper meal’ cause it’s full of healthy quinoa! Take that ‘there’s no protein in spring rolls’ spring roll skeptics!

  35. Jacqueline says

    There were 3 spring roll recipes in Feedly when I checked today. It must be a sign! These look super fresh and yummy, I can’t wait to try them!

  36. Kaitlin says

    YUM! Seriously, Dana these looks delicious. Beautiful photography as always. Your obsession to spring rolls is as my obsession to quinoa! I’ll try quinoa every which way, definitely book marking this one! Love that cashew dipping sauce too. I think I’ll add a touch of sesame oil to it. I love that toasted sesame flavor it adds. I think it would complement gf soy sauce wonderfully too. And now it’s survey time! Owe it to you as you’re always so wonderful putting in the time to interact with readers :)

  37. Tomek says

    Hi, I’m new to quinoa, and I’m not sure – shoudl I use the seeds I’ve just bought or should I let the seeds sprout first?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’m not super knowledgeable on sprouting, so I just thoroughly rinse and then cook mine. But My New Roots (blog + cookbook) has some great resources on that!

  38. Lydia @ Suitcase Foodist says

    I am glad I am not alone in my spring roll obsession. It is how I put all my leftover roasted veggies to use. Pile them in the center of the table with the wrappers and let everyone have at it to build their own.

  39. Jennifer Stevens | Adventurous Appetite says

    Ohhhh I’m going to make these next week for girls’ night! Such a great alternative to salad! Really enjoying your blog. The photos are stunning. :)

  40. Melissa says

    These look so delicious. I’m in love with quinoa lately so I’m definitely going to try these out! And your photos are gorgeous!!

  41. Emily says

    I don’t think there can ever be enough spring rolls. Loving the cashew sauce as I’ve tried to make a cashew dipping sauce before as a peanut butter alternative for a friend who is allergic, but I think I got the ratios wrong. I’ll have to try your version!

  42. Justine says

    Made these tonight with a few ingredient changes based on what was available in my fridge/pantry. I also cooked the quinoa in vegetable stock to give it some extra flavor. Very tasty! I will definitely make again!

  43. Cassie says

    I love putting a bit of pan-fried tofu in my spring rolls as well for some extra flavor and protein! What a delicious snack!

  44. Katrina @ Warm Vanilla Sugar says

    If that sauce is anything like your almond butter sauce I am hopping right into it! And the quinoa in these sounds incredible!

  45. Heather Mason @Nutty Nutrition says

    These look so light and refreshing! What is the green in them, is that cilantro? I don’t see it on the ingredient list.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Cashew butter is super close to the taste/feel of peanut butter in this sauce! Hope you give it a try!

  46. terre says

    Dana, I just love the photos that accompany your recipes! They start the juices flowing, every time.

    Question: Do you make the chili garlic sauce or buy it somewhere?

    PS: Can I rate this recipe even though I haven’t made it yet? Just on anticipation alone?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I buy it at the grocery store (or Asian market)! It’s a clear bottle with bright right sauce and a green lid! Good luck.

  47. Abby says

    These rolls look wonderful, Dana! I’m a huge fan of quinoa, and love veggies so obviously I’m obsessed with this recipe. And that cashew sauce! Love.
    … now, off to take the survey. :D

      • Rebeca says

        Loved them! I will certainly make them again. They were very quick to make and the flavor was great. I made them with carrots, zucchini and sprouts but I can imagine they’d work with many combinations. Thanks Dana!

  48. i says

    hi, just a quick question – i made a similar sauce the other day but it was a lot more than i needed. how long do you think it can last in the fridge?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It will last up 1 week in the fridge in my experience, sometimes longer! Otherwise, just reduce the portions by half.

  49. Ksenia @ At the Immigrant's Table says

    I love how fresh these are! I used to eat a lot of spring rolls, but on my current paleo diet, my favourite wrapper is a no-no… So I’ve been trying to replicate the effect with collard greens. While tasty, they lack the visual ‘wow’ factor of salad wraps..