Roasted Sweet Potato Spring Rolls


  • 8 rice papers
  • 3-4 oz of brown rice noodles
  • 1 medium sweet potato
  • 1/2 medium onion
  • 1 clove garlic
  • 1 tablespoon chili flakes
  • 2 tablespoons honey
  • 1 1/2 tablespoons rice vinegar
  • pinch of salt
  • soy sauce, for dipping


  1. Preheat oven to 375˚.
  2. In a small bowl or mortar/pestle, combine the chili flakes, garlic, honey, vinegar, and salt. Break down the chilis a bit and mix everything well. Cut sweet potato into long and thinner sticks (1/4″ thick) and slice onion. Toss sweet potato and onion with the chili mixture. Place on a baking tray and roast for 25-35 minutes- sweet potato should be just beginning to brown.
  3. Cook brown rice noodles according to package. Drain hot water into a dish that is big enough to fit the rice paper. Set up your spring roll rolling station with the water, veggies, rice noodles, and a place to roll/cut each spring roll.
  4. 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 rice noodles and veggies. Roll, tuck, and fold in sides as you go. Continue with remaining ingredients.
  5. Once done slice in half and serve with a little bowl of soy sauce. 

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