No spiralizer? No problem! Just grate the sweet potato using a cheese grater or food processor fitted with the grating disc. These Sweet Potato Spring Rolls make a great appetizer, side dish, or even vegan main dish (just use agave instead of honey for the dipping sauce, for vegan). Try it with our Miso Soup.
Servings : 6
Ingredients
Spring Rolls
- 12 sheets brown rice paper
- 1 sweet potato peeled and spiralized
- 1 red bell pepper thinly sliced
- 1 cucumber cut into small matchsticks
- 1/2 avocado chopped
- 1 cup watercress
- 3 green onion sliced into thin strips
Honey Ginger Dipping Sauce
- 1 Tbsp Bragg Liquid Aminos
- 1 tsp fresh ginger minced
- 1 tsp honey or agave
- 1 Tbsp rice wine vinegar
- 2 Tbsp sesame oil
Peanut Dipping Sauce
- 1 Tbsp natural peanut butter no sugar listed in ingredients
- 1 Tbsp Bragg Liquid Aminos
- 1 1/2 Tbsp rice wine vinegar
- 1 tsp fresh ginger minced
- 1 tsp bottled minced garlic
Need to make a plan?This recipe is already preloaded in MyFoodPlanet!
Instructions
Spring Rolls
- Assemble all spring roll ingredients. Lay a piece of parchment paper out on your counter for a work surface, as the rice paper will be sticky.
- Pour 1-2 cups of water in a microwavable pie plate. Microwave on high 1 minute.
- Dip 1 sheet of rice paper in the warmed water, and place flat on parchment. Place 1/6 of each filling ingredient onto the center of rice paper. Working carefully, fold in sides and then roll up. Repeat with remaining rice papers and filling.
Honey Ginger Dipping Sauce
- Combine all ingredients.
Peanut Dipping Sauce
- Combine all ingredients. Blend in a blender or whisk until smooth.
Notes
Don't be disappointed if your first few tries with rice paper don't turn out as beautiful as you'd hoped. It takes practice, so keep trying!
Tried this recipe?Let us know how it was!
Comments (0)