It has been starting to warm up a bit around these parts after some brutally cold weather, which inspired me to make more of a summery dish (in my opinion). Although I really enjoy crispy baked spring rolls, I have never tried uncooked spring rolls…and they were fantastic. They’re really easy to take for lunch, but didn’t last as long as I would have liked in the fridge, so be sure to consume them within two days to prevent soggy rolls!
Keeping with yesterday’s theme of super quick and easy, the filling will take about 1 minute to assemble and I have included some easy step-by-step instructions to follow when putting together the rolls. Do not be intimidated by the work involved because once you get into your groove, it will take you no time at all.
I typically do not buy many pre-made sauces and dressings, but a while ago I tried to make a sweet chili sauce, but couldn’t find the right peppers needed, so it did not taste as authentic as I would have liked (not to mention it burned my mouth with one drop). Therefore, I decided that since I couldn’t find the specific pepper needed, I would just buy it already made. Just be sure to check the sodium content (try for less than 300 mg per serving if possible) and look for minimal ingredients in the ingredients list, rather than a long list of names you can’t pronounce.
Lay 2 tbsp. of filling along centre, leaving about a 1/2 inch on the sides
Fold over side closest to you, tucking filling in tightly
Fold in corners on each side
Tightly roll up until you reach the end
Makes 22 rolls, serves 4
4 cups coleslaw mix
2 cups black beans, rinsed and drained
1/2 cup sweet chill sauce
22 rice papers
Directions:
1. In a medium bowl, mix together coleslaw, black beans and sweet chili sauce until fully coated.
2. Fill a large bowl with cold water and lay out a large dish towel on the counter.
3. Dip a rice paper into the bowl for 10 seconds, remove, and lay on a dish towel for 1 minute.
4. Carefully remove the rice paper and transfer to a large cutting board. Working with three at a time, spread out 2 tbsp of filling along centre of the roll, leaving about half an inch on the ends.
5. Fold over side closest to you, tucking in the filling, then fold in both corners on the sides.
6. Roll up until you reach the end. The rice paper is sticky enough to keep the roll from falling apart.
7. Refrigerate in an airtight container for up to 2 days.
Enjoy!