Veggie Sesame Spring Roll



  • 1 1/2 cups cooked quinoa, cooled
  • 1 cup red cabbage, chopped
  • 1/2 red bell pepper, finely sliced
  • 1 large carrot, grated or finely sliced
  • 1/2 cup cilantro
  • 2 green onions, sliced
  • salt and pepper, to taste


  • 1/4 cup lime juice, fresh-squeezed
  • 2 Tbsp soy sauce
  • 1 Tbsp oil
  • 1 Tbsp Ty Ling Sesame Oil
  • 2 Tbsp honey
  • 1/2 tsp dry mustard powder
  • 1/4 – 1/2 tsp red pepper, crushed


    • Place quinoa, red cabbage, bell pepper, carrot, cilantro and green onion in a large bowl then toss to combine.
    • In a small mixing bowl, whisk together all ingredients for dressing until completely incorporated. Add dressing to veggies and toss gently until combined. Season with salt and pepper then cover and refrigerate until ready to assemble spring rolls.
    • Submerge one sheet of rice paper wrapper into the bowl of hot water for 2 seconds only. Allow the water to coat the entire paper evenly and allow the excess to drip off. Lay the wrapper flat onto your work surface—it will continue to soften as you add the filling.
    • Place about ⅓–½ cup of filling in the center of the rice paper wrapper. Fold the left and right sides inward over the filling then tightly roll the wrapper—without breaking the rice paper—the same way you would roll a burrito. Once the rice paper touches itself, it will stick together and seal the roll.
    • Repeat the rolling procedure with remaining ingredients. Once you have rolled all of your spring rolls, cover with a damp paper towel and place in the refrigerator. Serve with Ty Ling Hoisin Sauce