Grilled Asparagus & Chili-Orange Quinoa Spring Rolls



These vibrant spring rolls combine the smoky flavor of grilled asparagus with the zesty kick of chili-orange quinoa, wrapped in a fresh, crunchy package. They're perfect for a light and flavorful vegan meal or appetizer.

Ingredients:
  • 1 bunch asparagus spears, trimmed
  • 1 cup quinoa, rinsed
  • 2 cups water
  • 1 tablespoon olive oil
  • 1 red chili, finely chopped
  • Zest and juice of 1 orange
  • Salt to taste
  • 12 spring roll wrappers
  • 1 cup shredded purple cabbage
  • 1 large carrot, julienned
  • 1 red bell pepper, thinly sliced
  • 1/2 cup fresh cilantro leaves

Instructions:

Preheat grill to medium-high heat

Brush asparagus spears with olive oil and grill for 3-4 minutes, until tender and lightly charred

Set aside to cool

In a saucepan, bring water to a boil

Add quinoa and reduce heat to low

Cover and simmer for 15 minutes, or until quinoa is cooked and water is absorbed

In a small bowl, mix together chopped chili, orange zest, orange juice, and salt

Once quinoa is cooked, fluff it with a fork and mix in the chili-orange mixture

Soak spring roll wrappers in warm water for 15-20 seconds until soft and pliable

Lay a softened wrapper on a flat surface

Arrange grilled asparagus, quinoa mixture, shredded cabbage, julienned carrot, sliced bell pepper, and cilantro leaves in the center

Fold the sides of the wrapper over the filling, then roll tightly from the bottom to enclose the filling completely

Repeat with remaining ingredients

Serve spring rolls with your favorite dipping sauce, such as sweet chili sauce or peanut sauce


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