Meatless Monday: Black Bean Spring Rolls
By: Rachael Stuart
Published: 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.