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.
Asian, gluten-free, vegan
AuthorStephanie McKercher, RDN
6sheets rice paperhave extra on hand in case any tear
1/2block extra firm tofudrained, pressed, and cut into rectangular strips
18fresh basil leaves
1medium sweet potatospiralized into thin noodles
1tbsptamarior soy sauce or liquid aminos
1tspfresh grated ginger
1tsppure maple syrup
1tbsprice wine vinegar
Sriracha to tasteoptional
Chopped scallions for garnishoptional
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 1/6 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.
This recipe originally appeared on GratefulGrazer.com.