Sweet Potato Spring Rolls

This is a recipe my dear friend Amy made for a recent party we attended together. Not only are they delicious, they're pretty and filling! Vegan and delicious don't always cross paths in my experience, so wahoo!

Note: I input all the info into Weight Watchers, and it came out to 1 point per spring roll, but I think it is even less, as I ended up with lots of extra veggies at the end. The sauce comes out at 1 point per serving, and I would guess one serving for every two to four spring rolls, depending on how generous you are with your dipping. These are so light, but rich, so I find I can only eat three before I am full! So essentially a 3-4 point meal. If I were making it an entire meal, I would probably supplement with a salad. Not bad eh?!

Sweet Potato Spring Rolls
Makes 10

1 sweet potato
¼ cup lemon juice
¼ cup Bragg liquid aminos (or soy sauce if you prefer, but it will be saltier)
2 ½ Tbls sunflower oil
2 medium cloves garlic, minced
½ medium head red cabbage, sliced very thin
½ medium red bell pepper, cut into long thin strips
¼ cup chopped fresh cilantro
10 rice paper shells

Heat the oven to 375F. Prick the sweet potato with a fork, and bake until tender, about 45 minutes. Cool enough to handle, then peel and mash. Meanwhile, place the lemon juice, liquid aminos, oil and garlic in a large bowl and whisk to blend. Add the cabbage, peppers and cilantro and marinate for at least 30 minutes. Drain the vegetables. One at a time, soften the rice paper shells in a bowl of hot tap water. Spread 1/3 cup of the vegetable mixture onto each piece of softened rice paper. Pipe or spoon a tablespoon of mashed sweet potato onto the vegetable mixture. Fold the bottom edge of the rice paper up over the filling, tuck in the edges and roll the rice paper to form a roll. Serve with the Secret Dipping Sauce (below).

Secret Dipping Sauce
½ cup tamari
¼ cup lemon juice
¼ cup toasted sesame oil

Combine the ingredients in a small bowl and whisk to blend.

1 comment:


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