Vegan Food Blog

Vegetable Spring Roll Bowl with Black Rice and Hoisin Green Beans

Vegetable Spring Roll Bowl with Black Rice and Hoisin Green Beans

Vegetable Spring Roll Bowl with Black Rice and Hoisin Green Beans

Servings 4 People


  • Black rice one Cup prepared according to package instructions

Hoisin Green Beans

  • Green beans ends cut off
  • Hoisin sauce
  • 2 Garlic cloves finely minced
  • Oil

Vegetable Spring Roll Filling

  • 1 Onion thinly sliced
  • Cabbage 5 cups of shredded cabbage
  • 2 Carrots Llrge, grated
  • 1 Pack of mushrooms thinly sliced
  • 3/4 cup Frozen corn
  • 3/4 cup Frozen green beans


  • 1 heaped tablespoon finely minced garlic
  • 1 teaspoon finely grated fresh ginger
  • 2 tablespoon Miso
  • 1 teaspoon  Onion powder
  • 1 teaspoon  Garlic powder
  • 1 tablespoon Rice wine vinegar
  • 3 tablespoons Maple syrup
  • 1/2 cup Tamari or soy sauce
  • 2 tablespoons Toasted sesame seeds


Hoisin green beans

  1. Boil green beans for about 3-5 minutes in salted water. They should still retain some crunch. Submurge green beans in ice water for the same amount of time as boiling time. Drain and set aside.
  2. Heat oil in a skillet add the garlic and saute for one minute. Add green beans and saute until they are hot stiring continuously so that the garlic does not burn.
  3. Add four table spoons of hoisin sauce and 2 table spoons of water to ensure that the hoisin evenly coats the green beans.

Vegetable spring roll filling & Sauce

  1. Mix sauce ingredients and set aside
  2. In a large lidded pot , saute mushrooms for about 5 minutes. Remove and set aside once golden.
  3. Add oil and saute onion for a few minutes, add cabbage and carrot and saute for a few more minutes.
  4. Pour in the sauce mixture along with the corn and peas. Cover and cook for about 10 minutes (depending on how crispy/tender you want the vegetables).
  5. Remove off the heat and allow the flavours to absorb for a 10 minutes.
  6. Serve with hoisin green beans , black rice and other toppings such as sliced cucumber, sliced radish, green onion and seasame seeds.

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