EEEEEEEEE!!! I am so excited it’s Spring!! I love that the days are getting longer and it’s my absolute favorite season to make these spring rolls.

Yesterday I was at the Farmer’s Market and I came home with such a high from all the amazing {and gorgeous} food available. I immediately set to work on a new, seasonally appropriate recipe to share with you all.

Enter this little gem. I can already picture her as a gorgeous appetizer for your next brunch. Wink. Wink.

Many years ago one of my dearest and closest friends hosted brunch at his house. I had never actually been to a brunch before but I was about to get my mind blown. Breakfast and champagne before noon? Yes, please. I am forever a fan of brunch now.

Strawberry Quinoa Spring Rolls

While we waited for the bazillion egg quiche to cook we all noshed on these pretty little packages of fruit spring rolls dunked in a greek yogurt sauce. They were so refreshing and light and I loved that they were wrapped in rice paper – traditionally used to make vietnamese spring rolls. They were SO clever and I have never forgot them.

Naturally, when I had a fridge full of leftover quinoa, a batch of cashew cream, a loot of mangos {on sale at Whole Foods} and strawberries {thank you Leucadia Farmer’s Market}  I knew exactly what I had to make!

These spring rolls are super easy to put together and is great for a crowd. You can make them in advance in preparation for a party, or even just to have them for breakfast or dessert during the week. I think the best part {other than tasting amazing} is that these are gluten free, dairy free, refined sugar free, vegan and packed full of protein, good fat and deliciousness!

Strawberry Quinoa Spring Rolls

Strawberry Quinoa Spring Rolls with Mango & Mint Dipping Sauce

Makes 8 rolls, Soak time: 30 minutes, Active time: 20 minutes
Recipe from Chassie Bell,  Forkin’ Healthy

2 cups cooked quinoa
1 cup strawberries, chopped
1 cup blueberries
1 mango, chopped (1/3 of this is for the sauce)
½ cup sliced almonds
1 tablespoon chopped mint
Juice and zest of one orange
Juice and zest of 2 key limes (or 1 regular lime)
½ cup raw cashews
1 tablespoon honey
8 sheets of rice paper

Mango and Mint Dipping Sauce:

Soak the cashews in hot water for 30 minutes. Drain and then blend in a blender with 1 cup of water until smooth. Reserve half for another use.

Blend the remaining cream with half of a mango, honey, mint and lime zest. Set aside.

Strawberry Quinoa Filling:

In a bowl, combine the chopped strawberries, blueberries, mango, orange and lime juice. Mix well.

Dip one sheet of rice paper in water for 3-5 seconds until softened. Place on a flat surface and spoon 1/2 cup of quinoa filling inside. Wrap like a burrito.

Serve with dipping sauce and enjoy!