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Quinoa Vietnamese Summer Rolls

These quinoa vietnamese summer rolls are so fresh and delicious! They are easy to make and naturally gluten free. These summer rolls are a great lunch or dinner option that you don’t have to actually cook!

Quinoa Vietnamese Summer Rolls | Sugar and Wine

I seriously love Vietnamese Summer Rolls. I could eat them every single day if I could. They are so incredibly easy to make that I could in fact eat them every day with pretty little effort. What’s great about summer rolls is that you can also use what you have in your fridge and cabinets to fill them. They are pretty good every way I’ve tried them.

They are also naturally gluten free, low(ish) carb, and pretty healthy. Also, they are an easy, not boring way to get all of your vegetables in for the day. If you’ve read this blog before, you know I struggle with lunch. I like the occasional salad or sandwich for lunch but it gets boring after a while. The rolls are basically a salad in a wrapper with an awesome dip, which is totally different than just a plain ole salad. 🙂

Quinoa Vietnamese Summer Rolls | Sugar and Wine

I love the addition of quinoa to these rolls. I used leftover thai quinoa that I had in the fridge and it gave it an extra kick. However, if you are using plain quinoa (as I mostly likely will the next go around) and want an extra kick add some jalapenos to it.

And, don’t be intimidated by these rolls. They are so easy to make! The biggest tip I can give you is to not overfill the rolls and when you roll, keep the wrapper tight–especially the first roll and pulling in the ends at the beginning.


Quinoa Vietnamese Summer Rolls | Sugar and Wine

Quinoa Vietnamese Summer Rolls
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Prep Time
20 min
Total Time
20 min
Prep Time
20 min
Total Time
20 min
  1. Rice Paper
  2. Water
  3. Shrimp, cooked
  4. Quinoa, prepared
  5. Mixed Greens
  6. Cucumber, cut in spears
  7. Avocado, sliced
  8. Carrots, shredded
  9. Fresh herbs (cilantro, mint, thai basil, basil)
  10. 1/4 cup hoisin
  11. 2 heaping tablespoons peanut butter
  12. 1 teaspoon rice vinegar
  13. 1/2 teaspoon sesame oil
  14. 1 teaspoon of red pepper flake
  1. Start with the sauce so that everything is ready to go when the rolls are finished. In a small bowl, combine the hoisin and the peanut butter. Once combined, add the rice vinegar and sesame oil. The final ingredient added is the red pepper flakes. Stir all of the ingredients together and set aside.
  2. Prepare, chop and slice all of the ingredients.
  3. Next, take a plate with a little bit of a lip and put in enough water to dip the rice paper into. My plate was a little deeper so I used almost a 1/2 cup of water but the amount will range from about 1/4 cup to a 1/2 cup.
  4. When the rice paper gets wet, it will need a ledge to pull it off your surface. Let it soften for about 30 seconds or so and it’s ready to for filling.
  5. The ingredients should be placed in the bottom fourth of the rice paper so that there’s enough room to roll and tuck the paper. Just don’t over fill or they won’t stay closed.
  6. Once you have your ingredients placed, it is time to roll them. Lift the bottom piece to cover the ingredients, and roll it tight.
  7. After one roll over, you want to fold in the ends, and then continue to roll the ingredients until it is completely rolled.
  8. Repeat for the number of rolls you want.
  1. If you don't want spicy peanut sauce, cut the amount of red pepper flakes in half.
  2. I personally use a large cutting board and place the wet rice paper just slightly off the surface.
  3. I start with the pretty ingredients to make the rolls look nice but there’s no real order to filling them.
  4. I usually eat 3 for lunch but adjust for your appetite or the number of people you are serving.
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Quinoa Vietnamese Summer Rolls | Sugar and Wine

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