Ingredients with Measurements:
- 10-12 sweet potato leaves
- 1 cup cooked rice noodles
- 1 cup shredded carrots
- 1 cup shredded cabbage
- 1/2 cup chopped cilantro
- 1/4 cup chopped mint leaves
- 1/4 cup chopped basil leaves
- 1/4 cup chopped peanuts
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 tablespoon grated ginger
- 1 tablespoon minced garlic
- 10-12 spring roll wrappers
Special equipment needed:
- Large bowl
- Small bowl
- Cutting board
- Knife
- Rolling pin
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Wash and dry the sweet potato leaves. Remove the stems and chop the leaves into small pieces.
2. In a large bowl, combine the sweet potato leaves, cooked rice noodles, shredded carrots, shredded cabbage, cilantro, mint, basil, and chopped peanuts.
3. In a small bowl, whisk together the soy sauce, rice vinegar, honey, sesame oil, grated ginger, and minced garlic.
4. Pour the dressing over the vegetable mixture and toss to combine.
5. Fill a shallow dish with warm water. Dip a spring roll wrapper into the water and let it soak for 10-15 seconds until it becomes pliable.
6. Place the soaked wrapper on a cutting board. Spoon 2-3 tablespoons of the vegetable mixture onto the bottom third of the wrapper.
7. Fold the sides of the wrapper over the filling and roll it up tightly. Place the spring roll on a baking sheet lined with parchment paper.
8. Repeat with the remaining wrappers and filling.
9. Preheat the oven to 375°F.
10. Brush the spring rolls with a little bit of oil and bake for 15-20 minutes until golden brown and crispy.
Time:
Preparation time: 30 minutes
Cooking time: 15-20 minutes
Temperature:
375°F
Serving size:
Makes 10-12 spring rolls
Nutritional information:
Calories: 120
Fat: 3g
Carbohydrates: 20g
Protein: 4g
Fiber: 2g
Substitutions for ingredients:
- Sweet potato leaves can be substituted with spinach or kale leaves.
- Rice noodles can be substituted with vermicelli or soba noodles.
- Shredded carrots and cabbage can be substituted with any other vegetables of your choice.
- Peanuts can be substituted with cashews or almonds.
- Soy sauce can be substituted with tamari or coconut aminos.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Honey can be substituted with maple syrup or agave nectar.
- Sesame oil can be substituted with any other oil of your choice.
- Ginger and garlic can be substituted with ginger and garlic paste.
Variations:
- Add cooked shrimp, chicken, or tofu to the filling for extra protein.
- Serve the spring rolls with a dipping sauce made of soy sauce, honey, and sriracha.
- Add sliced avocado or mango to the filling for extra flavor and texture.
Tips and tricks:
- Make sure to chop the vegetables and herbs finely so that they are easy to roll up in the spring roll wrappers.
- Don't overfill the spring roll wrappers or they will be difficult to roll up.
- Brushing the spring rolls with oil before baking will help them become crispy and golden brown.
- Serve the spring rolls immediately after baking for the best texture and flavor.
Storage instructions:
Store the leftover spring rolls in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the spring rolls, preheat the oven to 350°F and bake for 10-15 minutes until heated through.
Presentation ideas:
Arrange the spring rolls on a platter and garnish with chopped peanuts, cilantro, and lime wedges.
Garnishes:
Chopped peanuts, cilantro, and lime wedges.
Pairings:
Serve the spring rolls with a side of steamed rice or a salad.
Suggested side dishes:
Steamed rice, quinoa salad, or cucumber salad.
Troubleshooting advice:
- If the spring roll wrappers are too dry, they will crack and break. Make sure to soak them in warm water until they become pliable.
- If the spring rolls are too soggy, they may have been overfilled or not baked long enough. Make sure to fill them with a moderate amount of filling and bake them until crispy and golden brown.
Food safety advice:
Make sure to wash the sweet potato leaves and all vegetables thoroughly before using them in the recipe. Store the leftover spring rolls in the refrigerator and discard any that have been left out at room temperature for more than 2 hours.
Food history:
Spring rolls originated in China and are now popular throughout Asia. They are typically filled with a combination of vegetables, meat, and/or seafood and wrapped in a thin rice paper wrapper.
Flavor profiles:
The sweet potato leaves spring rolls are fresh, crunchy, and flavorful with a combination of sweet, sour, and savory flavors.
Serving suggestions:
Serve the sweet potato leaves spring rolls as an appetizer or light meal.
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