Prepare Edamame Sushi Quinoa Cup according to directions on package. Allow to cool for 5-10 minutes.
Submerge rice paper rolls in water for 10-20 seconds on both sides, then place on a non-stick surface. Layer arugula, cilantro, carrots, and quinoa in middle of the rolls.
Wrap up the rice paper roll, making sure no ingredients fall out, then cut in half and serve with sauce of choice!
Delicious Vegan Enchiladas with Chipotle Quinoa, Green Chile, Mushrooms and Daiya Cheese!