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Dear spring

I know you’re not officially here yet but I’m writing this in honor of your anticipated arrival.  I look forward to the warmer temps, bright sunny days, and fresh produce once again (I can almost taste the fresh asparagus and wintered lettuce.)

I can’t wait to pitch a tent and sit around a fire with the slight chill still in the air.  I can’t wait to go hike through the woods in the early morning light with a cup of coffee in one hand and a dog leash in the other.

I’ve missed you terribly.

I look forward to seeing the baby buds on the trees and leaving work when it’s still light out.  I get excited thinking about driving around town with my windows down and my music on (and of course, singing at the top of my lungs.)   I am preparing my bike for the days I don’t even need a car.

I wore this cute dress (complete with boots and big hoop earrings) and in your honor, I made spring rolls stuffed with the last of the winter’s bounty to usher out the old and bring the new.

Dear Spring, I hope to see you soon.

If you have never ventured into the land of spring roll making, I highly suggest you at least give it a try.  Spring rolls make for a great lunch, dinner, or appetizer that can be gluten free and vegan (like these.)   I’ve also used quinoa instead of the noodles and had good success (they just tend to be a bit messy!)

{Sweet Chili} Roasted Sweet Potato Spring Rolls
 
Prep time

Cook time

Total time

 

Author:
Recipe type: vegetarian main course
Serves: 2-4

Ingredients
  • 8 rice papers
  • 3-4 oz of brown rice noodles
  • 1 medium sweet potato
  • ½ medium onion
  • 1 clove garlic
  • 1 tablespoon chili flakes
  • 2 tablespoons honey
  • 1½ tablespoons rice vinegar
  • pinch of salt
  • soy sauce, for dipping

Instructions
  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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  • http://www.sarcasticcooking.com Stefanie @ Sarcastic Cooking

    Yum! I love the idea of putting sweet potatoes in a spring roll.

  • http://joanne-eatswellwithothers.com Joanne

    Do you think we could somehow force spring to come by eating these en masse until it does? I’m up for trying.

    • http://naturallyella.com/about/ erin

      Well, I’m off to a good start. I’ve eaten them both yesterday and today… it’s worth a shot :)

  • http://letscookandbefriends.blogspot.com/ Margarita

    Cute spring dress! You just reminded me to do some spring shopping. But, maybe some spring cooking is better. I like the oven roasted sweet potatoes in a rice paper… I can already imagine how good this is. Nice creation!

    • http://naturallyella.com/about/ erin

      Spring cooking might be cheaper :)

  • http://ziziadventures.com Zita

    I love spring roll so much. How great is to fill it with sweet potato and onion. I will definitely make it!

  • http://warmvanillasugar.com/ Katrina @ Warm Vanilla Sugar

    Love this idea! I have soooo many rice paper wrappers that I need to use up!

  • http://freshandfoodie.com Fresh and Foodie

    So fun! I love these. All your recipes are wonderful.

    • http://naturallyella.com/about/ erin

      Aww… thank you!

  • http://www.runningtothekitchen.com Gina @ Running to the Kitchen

    These are the best of both worlds. Comforting winter-y filling wrapped up in springy-ness :) I’ve only made spring rolls in a cooking class I took, never at home. Not sure why!

    • http://naturallyella.com/about/ erin

      Oh you definitely need to change that! I think you’ll be addicted to making them at home!

  • http://www.asweetroad.com sweet road

    Two of my favorite things… spring rolls and sweet potatoes!

  • Cheryl McCormick

    and… I will try these as well! Thanks girl!

  • http://tutti-dolci.com/ Laura (Tutti Dolci)

    What a fun idea! I love spicing up sweet potatoes and using them in savory dishes. I wholeheartedly agree with “no more mallows!”

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