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