Sweet Potato Spring Rolls with Sesame Ginger Dipping Sauce
These bright and fun spiralized sweet potato and tofu spring rolls are the perfect way to transition into warmer months. Served with a flavorful sesame ginger soy dipping sauce, these are sure to be a hit at your next party or gathering.
Course Appetizer, entree
Cuisine Asian, gluten-free, vegan
Prep Time 20 minutesminutes
Total Time 20 minutesminutes
Servings 6rolls
Author Stephanie McKercher, RDN
Ingredients
Spring Rolls:
6sheets rice paperhave extra on hand in case any tear
½block extra firm tofudrained, pressed, and cut into rectangular strips
½cupcilantro sprigs
18fresh basil leaves
1medium sweet potatospiralized into thin noodles
½avocadosliced
Dipping Sauce:
1tablespoontamarior soy sauce or liquid aminos
1teaspoonfresh grated ginger
1teaspoonpure maple syrup
1tablespoonrice wine vinegar
1tablespoonsesame oil
Sriracha to tasteoptional
Chopped scallions for garnishoptional
Instructions
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.