Stuffed Spinach Rolls

*Oil free, Soy free, Dairy Free, Egg free, Vegan*


  1. Put whole spinach leaves in a large bowl and pour boiling water over the spinach let sit for no more than 10 seconds. Pour water off spinach and run spinach under cold water for a few seconds. Gently pat dry the spinach leaves and put them aside.

  2. Mix the remaining ingredients for the spinach rolls in a bowl and season to taste.

  3. Lay out one spinach leaf and put ¼ cup of rice mixture in the middle of the leaf.  Fold the stem into the middle and then pull the top of the leaf towards the stem. Then fold the side part of the leaf over the top and roll the little package over. Finish stuffing the rest of the spinach leaves, set aside.

  4. To make the salsa combine all ingredients in a small bowl and season to taste.

  5. Serve spinach rolls with salsa. This meal is great as a light lunch, or serve with potatoes and salad for a complete meal.


15 minute preparation time

Makes 8 rolls



  • 1 ¾ Cup Cooked Brown Rice

  • 1 tbsp. Apple Cider Vinegar

  • ½ tsp. Coriander ground

  • 1 tbsp. Currants

  • 1 Clove of garlic crushed

  • 1 tbsp. sunflower seeds

  • 1 tbsp. pepitas seeds

  • 1/3 Cup Red Capsicum or Sweet Pepper

  • 1 tbsp. shredded mint leaves

  • Salt & Pepper to taste

  • 8 Medium-Large leaves of spinach



  • ½ Cup Cherry tomatoes quartered

  •  1/3 Cup Baby Zucchini (raw & diced)

  • 1 tbsp. chopped parsley

  • 1 tbsp. Raw Apple Cider Vinegar

  • Salt & Pepper to taste​​