Sweet Potato Fresh Spring Rolls
Spring rolls known as gỏi cuốn from Vietnam are one of my favourite dishes for lunch. This is by no means an authentic dish – but my vegan inspired dish. They are always
a go-to for quick and easy healthy lunches.
This dish is very popular and has quite a few different terms worldwide – in Australia they are widely known as rice paper rolls and in other countries they are also known as summer rolls or rainbow rolls.
A tip for packing these in lunch boxes is wrap them in baking paper to stop them from sticking together ❤️
Serves 12 V GF DF RSF
1 packet rice paper
1 sweet potato
1 ice burg lettuce
Turmeric Satay Sauce
1/3 cup / 80g almond butter
1 tsp turmeric powder
3/4 tsp crushed ginger
1 tsp minced garlic
2 tbsp / 60 ml tamari
1 1/2 tbsp lime juice
1 tsp maple syrup
1/2 tbsp water
1. Preheat oven to 200°C / 392°F.
2. Slice up sweet potato into sticks, drizzle with little olive oil and bake until lightly browned. Place aside to cool.
3. Make the turmeric satay sauce. Mix all the ingredients together into a small bowl until combined. If you want it thinner add more water to your liking.
4. Slice all the vegetables up and grate carrot and place aside.
5. Dampen a tea towel and place on a bend. Add warm water to a large plate and place in rice paper sheet then lay on tea towel.
6. Place in the lettuce first, followed by a tap of satay sauce and all the individual ingredients.
7. Roll up the roll then add to the plate. Repeat with remaining ingredients.
8. Dip in turmeric satay sauce and enjoy!
✨Watch how I made these on reels if you want to cook along ✨