Crunchy Veggie & Black Bean Spring Rolls

Crunchy Veggie & Black Bean Spring Rolls - a fun vegetarian snack or light lunch. |

Have you ever made spring rolls? Until a few weeks ago, I hadn’t. The very limited introduction to sushi, spring rolls and other types of Asian food fun was, for the most part, slashed from my culinary school curriculum after three snow days in two weeks condensed 18 hours of class into 3 hours of class.  We rolled the quickest, sloppiest sushi rolls ever, and then called it a day before moving onto other things.

Crunchy Veggie & Black Bean Spring Rolls - a fun vegetarian snack or light lunch. |

Because I felt like I sort of missed out on some good stuff, I’ve been buying and working with Asian-ish ingredients as much as possible ever since. I love all varieties of Asian condiments and kimchi, and I’ve made several things with wonton wrappers. My next quest: spring roll wrappers. I was a little intimidated by them at first, because they can tear easily if you’re not careful. However, I was pleasantly surprised with how quickly I picked it up. Within a few minutes, I was rolling black bean spring rolls like an advanced amateur. I can’t go pro, because I want to be eligible for the spring roll Olympics.

Crunchy Veggie & Black Bean Spring Rolls - a fun vegetarian snack or light lunch. |

Crunchy Veggie & Black Bean Spring Rolls

Yield: 18 spring rolls

Prep Time: 25 minutes


For the Dipping Sauce:

  • 1/2 cup sour cream
  • 1-1/2 tablespoons Sriracha

For the Spring Rolls:

  • 18 rice paper wrappers
  • 1 bunch kale, stems removed and leaves torn into large pieces
  • 1 can (15.5 ounces) black beans, rinsed and drained
  • Kernels from 2 ears of corn (about 3/4 cup)
  • 1 medium sweet potato, peeled and thinly sliced
  • 1/2 red onion, thinly sliced



  1. Make Dipping Sauce: In small bowl, stir together sour cream and Sriracha.
  2. Make Spring Rolls: Fill a large baking dish with about an inch of very warm water. Working one at a time, wet wrappers in baking dish for 15 seconds and transfer to damp towel. Place kale in center of each wrapper and top with some beans, corn, sweet potato and onion. Bring the bottom edge of the wrapper tightly over the filling, rolling from bottom to top until the top of the sheet is reached, being careful not to tear the wrapper. Repeat with remaining wrappers and filling. Serve with dipping sauce immediately.

I originally developed this recipe for the NatureBox blog.

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  1. What great rolls, they are beautiful and full of healthful ingredients. I have never worked with rice paper before, I have a fear of it, I know sounds silly right? I have also never worked with phyllo for the same reason. Fear of failure? I imagine myself with the rice paper all stuck together. I have to get over this and give a try. They look wonderful.

    • Oh my gosh, I totally understand. I HATE phyllo dough. It was the cause of my biggest kitchen meltdown ever a few years back, and I’ve hated it/been scared of it ever since. Never again.

      These wrappers were easy, if you have short nails! Otherwise, they’ll tear.

      • Oh yea I could imagine if you have long nails it could tear the wrappers, they look so delicate. I do too much with my hands to have lovely long nails, keep em short. Will give a try and let you know how it goes. Thanks for the pep talk and glad to hear I am not the only one with phyllo fear. LOL

  2. Love these fantastic, fresh rolls. And with all those fresh fall flavors? Perfect! Sriracha dipping sauce never hurt either. 🙂

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