These better-than-takeout spring rolls are about to rock your world.
I guess I've been on a bit of a sweet potato kick recently - and why not, considering they're so delicious and filled with beneficial nutrients like beta carotene.
Like the sweet potato sandwich I shared last week, these spring rolls are another completely portable on-the-go lunch option for work or school.
(Warning, your co-workers are going to be super jealous.)
Unlike all of my other sweet potato recipes, these spring rolls don't require any cooking.
Have you ever eaten sweet potato raw? You have to give it a try.
These "noodles" are crunchy, sweet, colorful, and a great way to give yourself some added fiber and energy from healthy carbohydrates.
My best tip for the spring roll making novice: don't worry too much about how your first few spring rolls look.
Rolling can be a bit tricky at first. The rice paper is incredibly sticky, so don't let the rolls touch each other and know that you really only get one shot.
Don't let this deter you though, the process is so simple once you get into the groove.
It looks a little intimidating but really, making your own fresh spring rolls couldn't be much easier.
I think you'll agree that the delicious result made the entire process so totally worth it.
Sweet Potato Spring Rolls with Sesame Ginger Dipping Sauce
- Spring Rolls:
- 6 sheets rice paper have extra on hand in case any tear
- ½ block extra firm tofu drained, pressed, and cut into rectangular strips
- ½ cup cilantro sprigs
- 18 fresh basil leaves
- 1 medium sweet potato spiralized into thin noodles
- ½ avocado sliced
- Dipping Sauce:
- 1 tablespoon tamari or soy sauce or liquid aminos
- 1 teaspoon fresh grated ginger
- 1 teaspoon pure maple syrup
- 1 tablespoon rice wine vinegar
- 1 tablespoon sesame oil
- Sriracha to taste optional
- Chopped scallions for garnish optional
- Arrange spring roll ingredients on a large cutting board or piece of parchment paper to prepare for assembly. Fill a large bowl with warm water and place next to ingredients.
- Dip rice paper in bowl of water to soften and then lay flat on non-stick surface. (I used parchment paper.) Top with ⅙ of the remaining spring roll ingredients. Carefully wrap spring roll like you would a burrito and set aside. Repeat with remaining rice paper sheets until all ingredients are used.
- Prepare the dipping sauce by whisking all sauce ingredients together.
- Cut spring rolls in half if desired and transfer to serving dish. Serve with dipping sauce.