Mango and Bean Salsa Spring Rolls with Sesame Scallion Sauce – Health Indulgence
Healthy Recipe Spring Rolls Vegan

Mango and Bean Salsa Spring Rolls with Sesame Scallion Sauce

I know that technically tomorrow is the first day of Spring, but I’m celebrating today with fresh spring rolls, made with some pinto bean salsa.

I really like to mix things up with popular classics, and while beans aren’t a typical ingredient in spring rolls, they sure are a yummy addition.

I made a simple bean salsa with some pinto beans, and it’s yummy, but more importantly, it’s loaded with cleansing ingredients.


For the rest of the spring roll components, I did mango, shaved carrot, romaine, baby kale and spinach (the mango was my favorite).

And what spring roll would be complete without something to dip it in?

I would have done an avocado sauce, but I had some scallions that were looking pretty sad, so I decided to make a Sesame Scallion Sauce.

I was so proud of myself this time when I made the sauce to go with these guys. Why? Because I didn’t over-estimate this time; I usually make WAY too much sauce when it comes to dip-able meals.

Recipe Time

Mango and Bean Salsa Spring Rolls with Sesame Scallion Sauce.

Loaded with plants, made with love, these spring rolls are sure to satisfy. 

Course Appetizer
Cuisine Vegan
Prep Time 20 minutes
Servings 4 spring rolls

Ingredients

Pinto Bean Salsa

  • 1 can (15.5oz) pinto beans
  • 1 tbsp minced garlic
  • 1/4 cup chopped red onion
  • 1/4 cup chopped parsley
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper

Spring Rolls

  • 4 rice wrappers
  • 1 cup cold water
  • 1/2 cup shaved carrot
  • 1 cup baby kale and spinach blend
  • 4 red romaine leaves
  • 4 medium mango slices

Sesame Scallion Sauce

  • 1 scallion sliced thin
  • 1 tsp minced garlic
  • 3 tbsp sesame oil
  • 1 tbsp soy sauce
  • 1/2 tbsp agave syrup

Instructions

  1. Combine all ingredients for the pinto bean salsa. 

  2. Pour 1 cup of water onto a plate, and keep a dry plate beside that for rolling. 

  3. Gently dip a rice wrapper into the water for just a few seconds, place it on the dry plate, add the spring roll components, and roll. 

  4. Repeat the previous step until you have as many spring rolls as you want. 

  5. Finally, whisk together all ingredients for the sesame scallion sauce, and enjoy with the spring rolls. 

You will end up having a lot of bean salsa left if you end up only making 4, but hopefully that’s ok with you.

I purposely contained myself from scarfing all of the spring rolls down at once, so that I could have some left to enjoy later.

 

 

 

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