I love 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. A quick lunch option is never out of style, so I thought I’d share these Sweet Potato Spring Rolls 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.
Sweet Potato Spring Rolls [Vegan, Gluten-Free]
- A handful of chopped veggies, raw or cooked, whatever you like
- Fresh basil and mint, a small handful of each for each spring roll you’re making
- Sauce of choice (ponzu sauce, tahini sauce, etc.)
- 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.
- 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. (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.
- Serve with extra sauce for dipping if desired.