sweet potato spring rolls.

In September, I taught a fun class at the Westside YMCA on plant-based lunch ideas that would be appealing to both kids and parents, namely so that mom and dad don’t have to eat white bread and cheese at every meal, so that kids get some more veggies in their lives, and also to economize on the few minutes allotted to meal prep each day, especially with wee ones not yet in school. One of the meals we made was a veggie-packed spring roll that takes just a few minutes to throw together, making for an easy hand-held lunch that can be adapted to appeal to just about anyone’s tastebuds.

spring roll rolled close

 Even if you don’t have kids, a quick lunch option is never out of style, so I thought I’d share these Sweet Potato Spring Rolls here for your eating pleasure!

I love these as a yummy repurposing of leftover veggies, as well as an excuse to use fresh basil and mint. (I find myself adding them to pesto or smoothies quite often, because they’re just so ridiculously good, so any other excuse to use them feels like a good one.) Check out this post on batch cooking for some ideas on veggies you can prepare en masse and toss into this, or other flexible, recipes. 

spring rolls 3

I love the brown rice wrappers used in this recipe, which are available at most grocery stores in the International Foods aisle. They’re sold flat and dried, and require a quick soak in some hot water to make them pliable (and edible). While many wonton wrappers and spring roll wrappers are wheat-based, often sold in the refrigerated section near the tofu, these ones should have just a few ingredients on the label: brown rice, perhaps seaweed, some salt. They’re uber-versatile – use them in the recipe below or feel free to get creative with your fillings and flavors. Another bonus? They keep well: I store our leftovers in a sealed Ziploc bag in the fridge.

spring rolls cut close

To make these spring rolls, you’ll need:

A handful of chopped veggies, raw or cooked, whatever you like
*I used pre-roasted sweet potato, thinly sliced carrots and cucumber, and spinach; you could also use squash, peppers, or any other greens you dig. It’s meant to be flexible. ;)
Fresh basil and mint, a small handful of each for each spring roll you’re making
Sauce of choice (this tahini sauce from Choosing Raw is incredible; I also love this sweet basil ponzu sauce)
1 brown rice spring roll wrapper for each roll you’re making
Hot water in a shallow dish at least 1” wider than the diameter of your rice paper wraps
Boil water and pour a little into your dish, enough to cover the wrapper when you place it flat.

spring rolls cut

While you wait for water to boil, chop your veggies or spread out your pre-cooked toppings. Have a clean work surface or a silpat set up nearby. You’ll be placing your rice wrapper on this, and it’ll pick up any crumbs or fuzzy bits, so keep that in mind. 

Dip the wrapper into the water dish and let it sit about 20 seconds. You want it to immerse completely, so that the whole (brittle) thing can soak up the water. Once it softens, carefully remove it from the dish and lay it flat on your work surface.

Layer in your veggies, beginning with a small dollop of your sauce spread through the middle. You can skip this step and keep sauce separate for dipping if you prefer.

Then add your veggies: heartiest ones first, like raw carrots or cooked root veggies, then greens, then fresh herbs.

With the veggies perpendicular to the bottom of your work surface, ie. running top to bottom in front of you, fold over the left side of the wrapper to the cover the filling.

Fold up the bottom.

Roll the whole thing from left to right, tucking in the bottom as necessary. Once the far left edge of the wrapper meets the right, use the back of a spoon or your finger to moisten the right edge with a touch of water, then press down agains the left to seal it. 

Turn the roll over so the seam is on the bottom and transfer to a serving plate.

spring rolls topdown

Serve with extra sauce for dipping if desired.

And there you have it! If your veggies are pre-cooked [which I bet they are, you health-loving, easy homecooking-tastic guru!], this lunch takes as long as it takes to boil water and roll up some plants in a spring roll wrapper.

Make this ahead and transport for your day, or toss together at home for pretty much any meal.

Voila! You are a legitimate cooking rockstar.

Enjoy!

amy be well signature

 

 

 

 

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Sweet Potato Spring Rolls
A simple lunch: roll up your favorite veggies and a creamy sauce into a chewy brown rice wrapper!
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. A handful of chopped veggies, raw or cooked, whatever you like
  2. *I used pre-roasted sweet potato, thinly sliced carrots and cucumber, and spinach; you could also use squash, peppers, or any other greens you dig
  3. Fresh basil and mint, a small handful of each for each spring roll you’re making
  4. Sauce of choice (see sauce ideas in post above)
  5. 1 brown rice spring roll wrapper for each roll you’re making
  6. Hot water in a shallow dish at least 1” wider than the diameter of your rice paper wraps
Instructions
  1. Boil water and pour a little into your dish, enough to cover the wrapper when you place it flat.
  2. While you wait for water to boil, chop your veggies or spread out your pre-cooked toppings. Have a clean work surface or a silpat set up nearby. You’ll be placing your rice wrapper on this, and it’ll pick up any crumbs or fuzzy bits, so keep that in mind.
  3. Dip the wrapper into the water dish and let it sit about 20 seconds. You want it to immerse completely, so that the whole (brittle) thing can soak up the water. Once it softens, carefully remove it from the dish and lay it flat on your work surface.
  4. Layer in your veggies, beginning with a small dollop of your sauce spread through the middle. (Skip this step and keep sauce separate for dipping if you prefer.)
  5. Then add your veggies: heartiest ones first, like raw carrots or cooked root veggies, then greens, then fresh herbs.
  6. With the veggies perpendicular to the bottom of your work surface, ie. running top to bottom in front of you, fold over the left side of the wrapper to the cover the filling.
  7. Fold up the bottom.
  8. Roll the whole thing from left to right, tucking in the bottom as necessary. Once the far left edge of the wrapper meets the right, use the back of a spoon or your finger to moisten the right edge with a touch of water, then press down agains the left to seal it.
  9. Turn the roll over so the seam is on the bottom and transfer to a serving plate.
  10. Serve with extra sauce for dipping if desired.
From The Ground Up Wellness http://fromthegroundupwellness.com/
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Posted in dinner, gluten-free recipes, health coaching info, homepage featured, kid-friendly recipes, lunch, recipes, side dishes, snacks
2 comments on “sweet potato spring rolls.
  1. Evi says:

    Great idea! I love spring rolls and often make them, but I never thought of a sweet potato one. Sounds very interesting, I’ll try it out next time I back sweet potatoes :)
    Evi recently posted…My Ultimate Nut RoastMy Profile

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