These Black Bean Spring Rolls use a Latin inspired filling in a very Asian rice wrapper. These are perfect at room temp. You can make them ahead and serve them as a unique party appetizer or as an amazing vegan lunch.
1 cup black beans drained and rinsed
1 cup sweet corn kernels
1/2 cup diced white onion
1 cup diced avocado
1/2 cup diced tomato
1/4 cup red wine vinegar
1 chipotle chili in adobo sauce minced (minus seeds) plus 1 TB adobo sauce
salt and pepper to taste
Wrapper: circular rice wrappers, 8 inch diameter.
Mix up all the ingredients and chill for 4 hours or over night for flavors to blend.
The rice paper wrapping technique is simple to learn. I use a 9 inch pie plate to wet my wrappers. It helps me from making a mess. Soak rice wrappers in hot water for 10-15 seconds. Transfer to your work surface. I use my extra large wood cutting board. Also, keep a clean kitchen towel next to you in case you drip water.
Fill with 1/4 cup of filling and roll. Work one at a time and keep a clean towel handy to sop up drips. Rice wrappers require patience and technique, so if you’ve never used them before, they are scrumptiously delicate. You’ll get the hang of it after the 3rd one. Refrigerate them if you’re going to eat them later, but I think they are tastiest at room temp.