Combine the quinoa, carrots, kale, soy sauce, fish sauce and spices in a large mixing bowl. Set aside.
Assemble one spring role at a time, by first placing a rice paper in warm water. Let it soften only slightly and transfer it to a flat surface. Spoon about 2 - 3 tablespoons of filling onto one side of the rice paper. Fold in the sides then roll it up like a burrito. Place it on a greased baking sheet and continue until no filling remains.
Once you have assembled all of the spring rolls, brush them each with a little bit of olive oil and bake them for 20 - 25 minutes, flipping half way through.
Serve with the soy sauce-wasabi dipping sauce (simple soy sauce and wasabi paste mixed together) if desired.