Roasted Sweet Potato Cabbage Summer Rolls | @naturallyella

Cooking is my creative outlet. I look for challenges in the kitchen, usually as a sort of Chopped episode. I have X ingredients on hand- what can I make? I’ve started doing something similar with my newsletter with help from subscribers submitting three ingredients they currently have in their kitchen.

These cabbage summer rolls were a recent recipe from a submission of sweet potatoes, cabbage, and garlic. I obsessed with roasting vegetables and these cabbage summer rolls make for a solid lunch or light dinner. Want to influence the recipes I make? Subscribe to my weekly newsletter and send me three ingredients you have in your kitchen right now!

Roasted Cabbage and Sweet Potato Summer Rolls | @naturallyella

Roasted Cabbage and Sweet Potato Summer Rolls

  • Prep Time: 30 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings (3 rolls each)
  • Category: Dinner


A fun winter spin on fresh summer rolls featuring roasted cabbage and sweet potatoes along with an easy tahini dipping sauce.


Summer Rolls

  • 1/2 head red cabbage (12 ounces)
  • 1 large sweet potato (9 ounces)
  • 1 teaspoon olive oil
  • 1/4 teaspoon salt
  • 1 small daikon radish (4 ounces)
  • 2 scallions
  • 6 brown rice paper wrappers
  • cilantro, for topping

Dipping Sauce

  • 1/4 cup tahini
  • 1 clove garlic (minced)
  • 1 teaspoon fresh minced ginger
  • 2 teaspoons sesame oil
  • 2 teaspoons soy sauce or tamari
  • Juice from half a lemon
  • 2 tablespoons water.


  1. Heat oven to 400˚ F. Remove core and cut cabbage into large wedges. Slice sweet potato into thin matchsticks and toss with olive oil until well coated. Place cabbage and sweet potato on a parchment lined baking sheet. Roast 20 to 25 minutes until sweet potatoes are tender.
  2. While vegetables are roasting, sliced daikon radish into thin matchsticks and chop scallions. Mix together ingredients for dipping sauce and set aside.
  3. When vegetables are done roasting, remove from oven and let cool to touch.
  4. To assemble a summer roll, soak the rice paper for 10-15 seconds in warm water. Place rice paper on a cutting board and layer daikon, cabbage, and sweet potatoes. Sprinkle with chopped scallions. Roll, tuck, and fold in sides as you go. Continue with remaining ingredients.
  5. Cut in half and serve with dipping sauce.


Tips and tricks: Roast garlic alongside the vegetables and include in the sauce instead of raw garlic.

When soaking the rice papers, you don’t want them to be too soft when taking it out of the water, as they will soften as you add filling.

Stock up: Get the pantry ingredients you will need: Rice papers, tahini, sesame oil

Nutrition: See the information.


  • Calories: 711
  • Sugar: 15.6
  • Sodium: 1307
  • Fat: 24.7
  • Carbohydrates: 108.6
  • Fiber: 14.5
  • Protein: 20.7
  • Cholesterol: 8.6


Cabbage Summer Rolls


I make summer rolls at least once a week. They are a perfect, throw-together lunch that can be made ahead of time. Simply wrap the finished summer rolls in a damp cloth or paper towel and tuck in an airtight container. Summer rolls can be made up to 24 hours in advance and won’t dry out before eating.

Noodles: I like to occasionally add brown rice noodles to add a little extra bulk to the summer rolls.

Fresh: These cabbage summer rolls work well with fresh cabbage as well.

Bowl/Salad: If you can’t find rice paper wrappers or don’t want to spend the time on rolling, you can make a noodle bowl or salad from the roasted vegetables and the sauce.

Roasted Cabbage Summer Rolls with Sweet Potatoes and Tahini Sauce | @naturallyella