📖 Instructions

1. Cook the Black Rice: Rinse 1 cup of black rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until the rice is tender and the water is absorbed. Fluff with a fork and let it cool completely. This step is pretty important so that you don't get soggy spring rolls! I once forgot to let it cool down, and it was a total mess. Trust me on this.
2. Prepare the Edamame: If using fresh edamame pods, steam or boil them for 5-7 minutes until tender. If using frozen edamame, cook according to package directions. Once cooked, shell the edamame beans and set aside. (Don't throw those pods away, though! You can use them for a veggie broth later. Talk about zero waste!
3. Prep Other Veggies: Julienne 1 cucumber, 1 carrot, and 1/2 red bell pepper into thin strips. Thinly slice 2 green onions. Chop 1/4 cup of fresh cilantro. For the cucumber, I like to remove the watery core first – it helps keep the spring rolls from getting too soggy.
4. Make the Sesame Dressing: In a small bowl, whisk together 3 tablespoons of sesame oil, 2 tablespoons of rice vinegar, 1 tablespoon of soy sauce (or tamari for gluten-free), 1 tablespoon of honey (or maple syrup for vegan), 1 teaspoon of grated ginger, and 1/2 teaspoon of sesame seeds. Adjust the sweetness and saltiness to your preference. Don't be afraid to get creative with the dressing! Sometimes I add a pinch of red pepper flakes for a little kick.
5. Assemble the Spring Rolls: Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for a few seconds, until it becomes pliable but not too soft. Be careful not to oversoak it, or it will tear easily.
6. Lay the softened rice paper wrapper on a clean, flat surface. Arrange a small amount of black rice, edamame, cucumber, carrot, red bell pepper, green onions, and cilantro in the center of the wrapper, leaving about an inch of space on each side. Don't overfill the wrapper, or it will be difficult to roll.
7. Fold the sides of the wrapper over the filling, then tightly roll the spring roll from the bottom up, like a burrito. Repeat with the remaining ingredients. If your wrapper tears, don't sweat it! Just use another one and try again. Practice makes perfect!
8. Serve: Serve the spring rolls immediately with the sesame dressing for dipping. Garnish with extra sesame seeds and chopped cilantro, if desired. These are best enjoyed fresh, but you can store them in an airtight container in the refrigerator for up to 24 hours. To prevent them from sticking together, wrap each spring roll individually in plastic wrap.