October 28, 2013
Another reason to eat sriracha: veggie and black bean spring rolls! This vegetarian spring roll recipe from Foxes Love Lemons is bright, crunchy and sure to satisfy your dipping craving with a spicy sriracha mayo. Add peanuts or almonds for extra crunch and natural fat.
Crunchy Veggie and Black Bean Spring Rolls
Ingredients:
1/2 cup sour cream
1-1/2 Tbsp. sriracha
18 rice paper wrappers
1 bunch kale, stems removed and leaves torn into large pieces
1 can 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
For full recipe instructions, click here.
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