Vaquero Spring Rolls with Chipotle-Citrus Dipping Sauce

The other day as I was trying to decide what to make for dinner, I noticed the spring roll wrappers I had gotten at the Asian market last month in the freezer, and thought I should make something with those.  I also noticed all my lovely Rancho Gordo beans in the pantry, and thought I should make something with those.  It finally hit me that I could make southwest-style spring rolls.  Of course!

My Vaquero-bean spring rolls turned out to be super simple, especially since I even had some leftover Spanish rice that I could use, so I didn't even have to make that.  The beans were soaked and then boiled with some aromatics and a chipotle (canned, in adobo).  I grilled some onions and quickly sauteed julienned carrots, just a little, so they were still crunchy.  Into the spring rolls went a couple scoops of the Vaquero beans, a scoop of rice, a scoop of corn, some grilled onions and a few strips of carrot.  Wrapped and sealed, spring rolls can be fried right away or refrigerated for a little while, so they can easily be done ahead of time.

For a chipotle-citrus dipping sauce, I pureed a couple of the in-adobo chipotles in my food processor with honey, garlic, lime juice, orange puree, and a couple of other things.  Woah, spicy!  But, great with the spring rolls.

Dan and I both love-love-loved my Vaquero-bean spring rolls and the sauce.  I think I'll play around with that concept and make more types of spring rolls. 

Happy eating!