Spring Rolls with Black Bean Noodles

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Spring Rolls are a great way to enjoy vegetables. There is something about seeing vegetables all sliced thinly and wrapped up neatly that makes them more appealing, and like most Americans I could stand to eat more veggies. So I recently decided I should make Spring Rolls at home, and made these Spring Rolls with Black Bean Noodles.

These easy to make Spring Rolls use Black Bean Spaghetti and lots of fresh veggies, like carrots, bok choi and yellow peppers, served with peanut dipping sauce.

Once I decided to make the Spring Rolls I turned to Pinterest to learn how. I quickly found this Pin which promised step by step instructions on how to wrap spring rolls. Luckily it isn’t very difficult!

spring rolls on a plate

Traditionally Spring Rolls are made with cellophane noodles inside, but I wanted to try making them with Black Bean Spaghetti. I bought the Black Bean Spaghetti at the store a few weeks ago, and I thought it would make an interesting substitution. The Black Bean noodles have more protein than cellophane noodles, and the black color makes them look cool.

spring roll ingredients

So I cooked up the Black Bean Spaghetti, and then sliced veggies to put inside the spring rolls. I used carrots, yellow peppers, bok choi and basil for the spring rolls. This made a nice variety of colors inside the Spring Rolls.

Rolling up Spring Rolls

To wrap the Spring Rolls I simply soaked the rice paper wrappers in warm water for a few seconds to make them soft and pliable. Then I piled the noodles and veggies at one end, and rolled them up tucking the edges inside. I got better at rolling them neatly as I went along!

Rolling up the Spring Rolls with Black Bean Noodles

Of course one of the best parts of Spring Rolls is dipping them in Peanut Sauce! The rolls were tasty, and the Black Bean Noodles were a nice touch.

spring rolls on a plate next to peanut sauce

Yield: 8

Spring Rolls with Black Bean Noodles

Spring Rolls with Black Bean Noodles
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes


  • 8 Spring Roll Wrappers
  • 2 cup Black Bean Spaghetti
  • 1 yellow pepper
  • 2 carrots
  • 2 cup Bok Choi
  • 8 basil leaves
  • 1/2 cup Peanut Sauce


  1. Cook the Black Bean Spaghetti as directed on the package.
  2. Slice the pepper and carrots thinly and coarsely chop the Bok Choi.
  3. Soak the Spring Roll wrapper in warm water for a few seconds, then place on a plastic cutting board.
  4. Put 1/2 c. noodles on one end of the wrapper, along with some of each of the vegetables. Add a basil leaf.
  5. Quickly roll up the wrapper, tucking the edges in as you go.
  6. Serve the Spring Rolls with peanut sauce.


Nutrition facts are estimates.

Nutrition Information:



Amount Per Serving: Calories: 191Cholesterol: 1mgSodium: 333mgCarbohydrates: 18gSugar: 3gProtein: 3g

Hi, I’m Anne!

I love to cook and I want to share my recipes with you. I believe cooking should be approachable and fun, not a chore. I want to make simple recipes using everyday ingredients that you can make again and again, whether it is for a busy weeknight, a summer cookout or a special dessert. Read more...

6 thoughts on “Spring Rolls with Black Bean Noodles”

  1. I so want to try my luck at making these and soon as Easter holiday is over I will give it a try! They look so good and my mouth waters as I write! Where can I find the black bean spaghetti?? I would make that all the time as we buy black beans buy the cases and use for everything! Thanks and have a great weekend!

  2. 5 stars
    We eat a huge amount of black beans, but I have never tried the pasta. The black bean spaghetti does make your spring rolls look cool! The more color the better. Pinning your recipe to my must make list

  3. Can you make these ahead and then serve later… either the night before or morning before? Or would they need made right before serving?


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