Cooking Time: 5 min

Servings : 14 rolls, plus scant ¾ cup (175 ml) dressing


  • 4½ tablespoons (68 ml) fresh lemon
  • juice
  • 1½ tablespoons (23 ml) toasted
  • sesame oil
  • 1½ tablespoons (23 ml) sriracha 1½
  • tablespoons (23 ml) tamari
  • 1½ tablespoons (30 g) agave
  • nectar or brown rice syrup
  • 1½ tablespoons (12 g) toasted
  • sesame seeds
  • 1 large clove garlic, grated or
  • pressed
  • ¾ cup (116 g) cooked shelled edamame
  • ¾ cup (110 g) packed cooked and cooled
  • quinoa
  • ½ cup (45 g) packed minced napa cabbage
  • ¼ cup (27 g) toasted slivered almonds
  • ¼ cup (20 g) chopped scallion
  • 2 tablespoons (2 g) loosely packed chopped
  • cilantro
  • 2 tablespoons (24 g) packed peeled and grated
  • daikon radish, liquid gently squeezed out before
  • measuring
  • 14 spring roll wrappers
  • Nonstick cooking spray or oil spray


To make the dressing: Combine all the ingredients in a small bowl, using a whisk.
Set aside.
To make the rolls: Combine the edamame, quinoa, napa cabbage, almonds, scallion,
cilantro, and daikon radish in a large bowl. Add ¼ cup (60 ml) of the dressing on top,
stirring to combine. Set aside the rest of the dressing for serving.
Immerse the spring roll wrappers 1 sheet at a time in warm water to soften. Soak for
a few seconds, until pliable. Handle carefully because the wraps tear easily. Drain on
a clean kitchen towel before rolling.
To assemble, place 2 packed tablespoons (30 g) of filling per moistened wrapper.
Roll tightly and place on a plate. Repeat with remaining rolls. Be careful when
separating the rolls: The wraps might stick to one another a little, but won’t tear if you
separate them slowly.
Heat a large skillet on medium-high heat. Lower the heat to medium, lightly coat with
cooking spray or oil spray, away from the heat. Place as many rolls as will fit in your
skillet without overcrowding it, and cook the rolls on each side until light golden
brown and crisp, about 4 minutes per side. Repeat with remaining rolls. Serve
immediately with the remaining dressing.
Leftovers can be wrapped tightly and stored in the refrigerator for up to 3 days.