{Sweet Chili} Roasted Sweet Potato Spring Rolls
These vegan rice paper rolls are a delightful combination of sweet and savory flavors. Roasted sweet potato and onion meld perfectly with the tangy chili and honey sauce, creating a tasty filling. The hint of sesame seeds adds a gentle crunch to each bite, while the soft spinach wraps everything together in a satisfying, healthy package. Dipping these rolls in soy sauce enhances their already delicious taste. Enjoy this light and flavorful dish as a refreshing appetizer or light meal.
— Constant Cookbook
Ingredients
- 8 rice papers
- 3-4 oz of brown rice noodles
- 1 medium sweet potato
- ½ medium onion
- 1 clove garlic
- 1 tablespoon chili flakes
- 2 tablespoons honey
- 1½ tablespoons rice vinegar
- pinch of salt
- soy sauce, for dipping
Instructions
- Preheat oven to 425˚F.
- In a small bowl, combine the chili flakes, garlic, honey, vinegar, sesame oil, and salt. Cut sweet potato into long and thinner sticks (1/4″ thick). Slice the scallions lengthwise into quarters and roughly the same length as the sweet potatoes. Toss sweet potato and onion with the chili mixture. Place on a baking tray and roast for 25-30 minutes- sweet potato should be just beginning to brown. Remove from the oven and let cool slightly before assembly.
- Roughly chop the spinach and place in a bowl.
- Set up an assembly station with the slightly cooled sweet potatoes, spinach, sesame seeds, a bowl of warm water, and a cutting board.
- Soak the rice paper for 10-15 seconds (you don’t want it too soft when taking it out of the water.) Place rice paper on a cutting board and load with spinach and sweet potatoes. Sprinkle with the sesame seeds then roll, tuck, and fold in sides as you go. Continue with remaining ingredients.
- Once done slice in half and serve with a little bowl of soy sauce.
Cook Time
30M
Prep Time
PT20M
Yield
2-4
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