Southwest Spring Rolls
These vegetarian Southwest Spring Rolls are packed with fresh vegetables and dipped in a smoky chipotle sauce. You’ll forget how healthy they are as you devour the whole pile!
Can we all agree that spring rolls are beautiful? Like, possibly more Instagram-worthy than smoothie bowls or Buddha bowls? They’re basically beautifully colorful transparent burritos that make a statement on the table while also being fun to make and insanely healthy.
My go-to spring rolls are these Rainbow Vegan Spring Rolls, which the meat-loving tulip-man requests all the time, but today we’re changing it up a bit, going with a roll with some southwest inspired spices that make it feel more like a meal than a snack.
Making spring rolls may sounds difficult, but I promise it’s not. I’ll admit, your first two rolls are going to look a little lumpy and misshapen, but by the third you’ll have it down. The most important thing is to have everything cut and in front of you when you start rolling.
Then you’ll just arrange everything in the center of your soaked spring roll paper, fold over the sides, then roll up! Cover with a damp paper towel until you’re finished rolling them all then serve.
As with most dishes like this, the sauce is obviously a make or break part of the recipe, and this smoky Greek yogurt dipping sauce makes it (so whatever you do, don’t skip it!)
Try serving these spring rolls with this Spanish Rice!
Southwest Spring Rolls
- 2 cups oyster mushrooms 250 g
- 1 Tbsp olive oil 15 mL
- ¼ tsp each salt, pepper, cumin, chili powder
- 1 ear fresh corn about 1 cup corn
- 1 15-oz can black beans drained
- 1 red bell pepper thinly sliced
- 1 avocado thinly sliced
- 3 carrots thinly sliced
- ½ cup cilantro or parsley
- 1 cup lettuce roughly chopped
- 10 to 12 spring roll papers
- ½ cup plain Greek yogurt* 120 g
- ¼ cup mayonnaise* 60 g
- 1 Tbsp adobo sauce from a jar of chipotle peppers 15 g
- ¼ tsp lime juice 2 mL
- Cook Mushrooms: Roughly shred mushrooms with a fork. Heat oil over medium/high in a large saute pan, then add mushrooms, salt, pepper, cumin, and chili powder. Cook for 3 to 5 minutes, or just until mushrooms begin to soften. Transfer to a bowl.
- Rock ‘n Roll: Thinly slice all veggies and arrange near your work space. Fill a shallow dish with hot water. Working one at a time, place a rice paper in the hot water for about 15 seconds, or until soft and pliable. Move the paper to a damp surface (like a wooden cutting board). Stack mushrooms, veggies, and herbs on the rice paper in a row, leaving about 2 inches on either side. Fold the sides of the rice paper over the mound, then gently roll. Cover finished summer rolls in a damp paper towel until ready to eat.
- Serve: Combine all sauce ingredients in a small bowl and serve with spring rolls.
I first published this recipe over on Amanda’s Cookin’, where I’m a contributor.