Southwest Vegan Spring Rolls with Smoky Chipotle Sauce
These southwest vegan spring rolls with smoky chipotle sauce are packed with veggies and boast the most satisfying range of textures and flavors. From sweet to zesty, juicy to crunchy, there's a little something for everyone wrapped up in these plant-powered rolls.
Servings: 20 spring rolls
Ingredients
Southwest Spring Rolls
- 1 small head of romaine, sliced in half lengthwise
- 2 ears sweet corn, shucked
- 6 scallions, ends trimmed and cut into matchsticks
- 2 jarred roasted red peppers, drained and thinly sliced
- 2 medium carrots, peeled and cut into matchsticks
- 1 firm-ripe avocado, pitted, peeled, and thinly sliced (optional)
- 1 (15-ounce) can black beans, drained and rinsed
- ½ cup loosely packed cilantro leaves
- 20 round spring roll wrappers ("skins")
Smoky Chipotle Dipping Sauce
- ½ cup raw cashews or shelled hemp seeds
- ½ cup filtered water
- ¼ cup fire roasted crushed tomatoes
- 1 tablespoon finely diced chipotle pepper in adobo sauce or more, to taste
- 1 clove garlic, smashed and peeled
- ½ tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- ¾ teaspoon sea salt or to taste
Instructions
For the Southwest Spring Rolls
- Heat a grill on high and grill the romaine and sweet corn until just beginning to show bits of char, rotating every minute or so until desired doneness is reached. Alternatively, if you have a gas stove, you can carefully char the veggies over the open flame. Let cool slightly. Then, finely chop the romaine and carefully slice the kernels off the ears of corn.
- Prepare a clean work surface (a glass cutting board or smooth silicon mat work best). Place the sliced veggies, herbs, and beans within reach.
- Fill a wide and shallow bowl or large sauté pan with hot, but not boiling, water. Slide one of the spring roll wrappers into the hot water and soak for just a few seconds, or until just beginning to soften (it should still be a bit firm, as it will continue to absorb the water on the surface once removed). Be careful not to soak the rice paper wrappers for too long, or they will become difficult to work with. Transfer to the prepared work surface.
- Fill the bottom third of the rice paper round with a bit of romaine, sweet corn, roasted red peppers, carrots, scallion, avocado (if using), and black beans.Top with a small mound of cilantro leaves.
- Carefully fold in the sides of the rice paper wrapper, then tightly roll it forward until closed and sealed (it should resemble a tiny burrito). Transfer to a serving platter or plate and repeat with each spring roll wrapper.
For the Smoky Chipotle Dipping Sauce
- Add all ingredients to a high-speed blender, and blend on high until smooth and creamy, stopping to scrape down the sides as needed.
- Transfer to an airtight jar and refrigerate until ready to serve.
To Serve
- Serve the rolls chilled alongside the dipping sauce.
Notes
*The spring rolls and sauce can be made up to 8 hours before serving. Prepare the rolls as directed and then layer them in between sheets of parchment paper in an large, airtight container. Be sure to keep at least 1 inch of space between each roll to prevent sticking. Prepare the sauce as directed and refrigerate in an airtight jar.