Sweet Potato Summer Rolls with Peanut Sauce
Who loves summer rolls as much as I do? These ones are made with sweet potatoes and are served with a peanut sauce that you’ll want to drink.
Equipment
- 1 Pot or Pan with Steamer Basket
- 1 Medium Bowl
Ingredients
- 1 large sweet potato or 2 small ones, peeled, cut in half lengthwise, then each half cut into 4 slices lengthwise
- Kosher salt
- 3 tablespoons peanut butter
- 4 tablespoons ponzu
- 2 teaspoons sesame oil
- 1 tablespoon agave
- 1 tablespoon chili garlic crisp
- ½ lime juiced
- 16 sheets rice paper roughly one packet
- 24 fresh mint leaves
- ¼ purple cabbage thinly shredded, to taste
- 2 Persian cucumbers cut in half lengthwise, then each half cut into 4 slices lengthwise
- 1/3 cup roasted peanuts roughly chopped
- 2 jalapeños thinly sliced into rounds, seeds removed if you don’t like spicy
Instructions
- Prepare a steamer basket in a pot or a pan with about half an inch of water underneath. Bring water to a simmer, then place sweet potato wedges in basket. Cover, reduce heat to low, and cook until tender but not mushy, 15-20 minutes. Remove from heat and sprinkle with Kosher salt.
- In the meantime, make the peanut sauce. In a medium bowl, whisk together the peanut butter, ponzu, sesame oil, agave, chili garlic crisp, and lime juice until smooth. Taste and season with Kosher salt, if needed.
- For the summer rolls, each summer roll will need 2 rice paper wrappers. Run them under room temperature water in the sink to hydrate them. Make sure to wet both sides well, about 10 seconds. Stick them together and place on a cutting board.
- Take 3 fresh mint leaves per roll and place them horizontally on the lower third of the summer roll wrappers. Then take one sweet potato wedge per roll (if you had to buy two smaller potatoes instead of the one large, use two wedges per roll) and place it horizontally over the mint leaves. Take a decent amount of the purple cabbage and spread over the sweet potato. Take two sticks of cucumber per roll and place over the cabbage. Sprinkle some chopped peanuts over the cucumber and finish with jalapeno slices, about 4-5 per roll.
- Fold in the two ends and pull the bottom part of the wrappers over the filling, squeezing it in, like rolling a burrito. Make sure to tighten each time you roll, pulling it towards you. Don’t pull too hard, or it may rip (It might be trial and error)!
- Cut each summer roll in half or slice into 1-inch rounds, for an hors d’oeuvre size. Serve with the peanut dipping sauce on the side.
Notes
Summer Rolls are best eaten the day they are prepared. If keeping overnight, store sprayed with a little avocado oil and water with parchment paper directly on top. Then store airtight in the refrigerator.
Peanut sauce can be kept in an airtight container in the refrigerator for up to 5 days.
Sweet potatoes can be cooked ahead of time and stored in an airtight container in the refrigerator for up to 2 days.
Tried this recipe?Let us know how it was!