Spring rolls are a great way to have some fun and get a little creative, while you eat your veggies.  Today’s recipe features Black Forbidden Rice, making these Spring Rolls extra special.  Forbidden Rice is like the cool, mysterious cousin to brown and wild rice.  If you look closely, Forbidden Rice has a deep purple hue in the sunlight and when cooked.  It has a rich flavor and hearty texture.  And, it’s loaded with phytonutrients, protein, fiber, vitamins and minerals.  Forbidden Rice also looks cool inside a colorful spring roll, so all the more reason to eat it, right?



Recipe by Jentry Lee Hull

Yields 8 to 10 spring rolls


  • 2 cups black forbidden rice (available at Whole Foods and Safeway)
  • 4 cups water
  • ½ cup carrots, cut into matchsticks
  • 1 cucumber, partially peeled and cut into matchsticks
  • ½ cup strawberries, thinly sliced
  • ½ bell pepper, cut into matchsticks
  • small bunch pea sprouts
  • Vietnamese Spring Roll Rice Wrappers (I used 6” diameter from Star Anise Foods)
  • 1 avocado, pitted, removed from peel and thinly sliced
  • Edamame Hummus – see recipe here


  • ¼ cup creamy peanut butter, almond butter, cashew butter or tahini
  • juice from ½ lime (about 2-3 Tbsp.)
  • 1 Tbsp. apple cider vinegar
  • 1 Tbsp. maple syrup
  • 1 Tbsp. tamari
  • 1 Tbsp. hot chili sauce or Sriracha
  • 1 Tbsp. warm water


  • Cook rice according to directions on packaging.
  • Prepare Edamame Hummus (if using for filling) and chill for 30 or so minutes.
  • Wash and slice all veggie fillings, chill until ready to assemble spring rolls.
  • Prepare spicy sauce by whisking together ingredients in a dish. If peanut butter or nut butter is cold, warm in the microwave for a few seconds prior to mixing.
  • Fill a tempered glass bowl or dish with hot water. I used a tea kettle to warm water to 150 degrees F.
  • With clean hands or tongs place edge of rice paper (one at a time) in the warm water bowl and rotate in a circular motion, then submerge until paper is soft.
  • Immediately place soft rice paper onto clean plate or surface.
  • Place rice, edamame hummus and other fillings into center of rice paper. Be careful to leave ample rice paper edges for rolling into spring rolls.
  • Wrap contents, folding right, then left. Fold bottom and top until you have a roll-shape going on.  The back of the Spring Roll packaging has a diagram to guide you.


  • Once cooked, the rice paper is sticky, so use clean/wet hands when handling and don’t worry if the spring roll shape isn’t perfect. It took me several tries to get the hang of it.
  • Feel free to sub noodles for the rice or swap out veggies. The above fillings are just a guide.  But, they’re tested and true, and so yummy!
  • These are best fresh, but you can store leftover spring rolls in an airtight container in the fridge for a couple days.


Thrive on,

Coach Jentry


Gumsaba Outdoor Fitness Class schedule Thursday 1/7/16

5:30AM Sunrise Danville Womens only class – Coach Briana – Circuit Crazy

5:30AM Sunrise Danville Mens only class – Coach Joel –  Circuit Crazy

6AM Sunup Moraga Co-Ed class – Coach James – Met Con Thursday

6AM Sunup Lafayette Co-Ed class – Coach Jentry – Met Con Thursday

8:15AM Sunshine Moraga Womens only Class – Coach James – Met Con Thursday

9AM Sunshine Walnut Creek Womens class – Coach Briana – Circuit Crazy

11:00AM Cytosport Advanced Boot Camp – Coach Briana (private class)

12:00PM Cytosport Vinyasa Flow Yoga – Coach Jentry (private class)