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
A fun winter spin on fresh summer rolls featuring roasted cabbage and sweet potatoes along with an easy tahini dipping sauce.
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: 2 servings (3 rolls each) 1x
- Category: Dinner
Ingredients
Summer Rolls
- ½ head red cabbage (12 ounces)
- 1 large sweet potato (9 ounces)
- 1 teaspoon olive oil
- ¼ teaspoon salt
- 1 small daikon radish (4 ounces)
- 2 scallions
- 6 brown rice paper wrappers
- cilantro, for topping
Dipping Sauce
- ¼ 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.
Instructions
- 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.
- While vegetables are roasting, sliced daikon radish into thin matchsticks and chop scallions. Mix together ingredients for dipping sauce and set aside.
- When vegetables are done roasting, remove from oven and let cool to touch.
- 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.
- Cut in half and serve with dipping sauce.
Notes
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.
Nutrition
- 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
variations
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.
Explore Cabbage
Cabbage is a workhorse in my kitchen. I buy a large head or two and from there, can make about 4 different meals. It's inexpensive and works well in noodle bowls, stir fry, summer rolls, and salads. My favorite way to prepare it is grilled or roasted but I also love it raw in salads.
Cabbage Ginger Noodles
Pea Potstickers with Cabbage and Ginger
Tahini Cabbage Slaw
Stacy says
What a great lunch idea. I often need something I can eat on the go (i.e. walking, sitting on the streetcar). Way easier to munch on these than a bowl of salad.
Vivian | stayaliveandcooking says
Beautiful photos! Love this idea for lunch, we had similar ones last Saturday but I've never seen brown rice paper before... And cabbage sounds like a great idea!
KimS says
I was wondering about when or if you cut the cabbage...after it was roasted or did you peel off small leaves and use them in the rolls...after it was roasted ?
erin says
I did- I like the slightly crispier bits but you could easy pull them off before roasting if desired.
Sarah | Well and Full says
I love pretending I'm in a Chopped episode in my kitchen, too! It helps me get creative with the ingredients I already have on hand 🙂
Bailey says
I love the challenges of cooking with what I have on hand. We moved to a place 20 miles from the nearest grocery store - now these challenges have become a lifestyle! Beautiful photos. I can't wait to try making this. Where do you find brown rice wrappers? I've only ever seen white.
erin says
Oh yeah- definitely changes how you cook when there's travel to the store! I usually pick my wrappers up at Whole Foods but you can also find them on vitacost: http://www.vitacost.com/star-anise-foods-vietnamese-brown-rice-spring-roll-wrapper-8-oz-6-wraps