{Sweet Chili} Roasted Sweet Potato Rice Paper Rolls
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Unrated
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Prep Time
15 mins
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Cook Time
15 mins
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Servings
3 to 4 servings
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Course
Lunch
{Sweet Chili} Roasted Sweet Potato Rice Paper Rolls
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These sweet potato spring rolls make for a delicious and vibrant lunch that is gluten-free and easily vegan.
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Ingredients
- 8 rice papers
- 4 cups shredded spinach
- 1 medium sweet potato peeled
- 1 bunch 8-10 scallions
- 1 clove garlic
- 2 teaspoons chili flakes
- 2 tablespoons honey or vegan-friendly sub
- 1 1/2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- pinch of salt
- 1 teaspoon toasted sesame seeds
- 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.
Notes
- The key with the rice papers is to not overly soak them before laying on the cutting board. They will continue to soften as you stack ingredients.
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