Crunchy Veggie & Black Bean Spring Rolls
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.
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 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.
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
- Make Dipping Sauce: In small bowl, stir together sour cream and Sriracha.
- 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.