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Home > Blog

11.27.18 Appetizers

Roasted Sweet Potato Rice Paper Rolls with Spinach

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{Sweet Chili} Roasted Sweet Potato Spring Rolls

This is one of those recipes that has found a way into the rotation every winter. It's a lovely mix of fresh ingredients with the feeling of a hearty lunch. Best of all, these spring rolls can be made up to 24 hours in advance making them perfect for lunches or even get-togethers. This recipe heavily inspired by Vietnamese Spring Roll recipe (gỏi cuốn) but given the significant departure from the traditional Vietnamese recipes, I've changed the name to rice paper rolls. 

Rice Papers

Rice papers are a pantry staple in my house. I want to know that if I have produce on hand, I could easily whip up a batch of spring rolls. I usually prefer these brown rice wrappers but they aren’t the friendliest version to start your rolling journey.

There are also discrepancies among different brands of regular rice papers. Some are too thin and tear easily while some have other ingredients outside of tapioca and rice. This older post about the differences can also be super helpful.

 

Older version: Noodles

This recipe has actually lived on the site for years but was one that needed a solid update. The original version called for using rice noodles with the sweet potatoes. While I still like this version, it’s heavier than these all veg and green version.

If you want to add rice noodles, cook according to the package, drain, and then rinse. Add a about ¼ to ⅓ cup of noodles to each other. I really like Annie Chun’s Maifun brown rice noodles. Beyond adding these noodles to the sweet potato rolls, they also work well as the basis for veg-heavy noodle bowls.

 

Heat Level

One thing to watch with this recipe is the spice-level. I like these spring rolls pretty spice so I use what feels like a decent amount of crushed red pepper. You can obviously use less or you can switch up the source of the heat.

If I have sambal oelek or a garlic-chili paste on hand, I’ll often use that as a substitute. If you’re not a fan of spice, ditch the crushed red pepper all together or go with ½ teaspoon.

 

Make into a Salad

If you’re not feeling confident in your rolling ability or can’t find the rice papers, turn this into a salad. The sweet potatoes and spinach make for a great salad combination. Use a ginger-based dressing to boost up the flavor.

 

Save for later/Make-ahead

Spring rolls can be made ahead of time, up to 24 hours. When I do this, I wrap them in a damp towel and place in an airtight container in the refrigerator.

Roasted Sweet Potato Spring Rolls with Spinach

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{Sweet Chili} Roasted Sweet Potato Rice Paper Rolls

Print Recipe

These sweet potato spring rolls make for a delicious and vibrant lunch that is gluten-free and easily vegan.

  • Author: Erin Alderson
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 3 to 4 servings 1x
  • Category: lunch
  • Method: oven

Ingredients

Scale

8 rice papers

4 cups shredded spinach

1 medium sweet potato, peeled

1 bunch (8-10) scallions

1 clove garlic

2 teaspoons chili flakes

2 tablespoons honey or vegan-friendly sub

1 ½ tablespoons rice vinegar

1 tablespoon sesame oil

pinch of salt

1 teaspoon toasted sesame seeds

soy sauce, for dipping

Instructions

  • Preheat oven to 425˚F.
  • In a small bowl, combine the chili flakes, garlic, honey, vinegar, sesame oil, and salt. Cut sweet potato into long and thinner sticks (¼″ thick). Slice the scallions lengthwise into quarters and roughly the same length as the sweet potatoes. Toss sweet potato and onion with the chili mixture. Place on a baking tray and roast for 25-30 minutes- sweet potato should be just beginning to brown. Remove from the oven and let cool slightly before assembly.
  • Roughly chop the spinach and place in a bowl.
  • Set up an assembly station with the slightly cooled sweet potatoes, spinach, sesame seeds, a bowl of warm water, and a cutting board.
  • 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 spinach and sweet potatoes. Sprinkle with the sesame seeds then roll, tuck, and fold in sides as you go. Continue with remaining ingredients.
  • Once done slice in half and serve with a little bowl of soy sauce.

Notes

The key with the rice papers is to not overly soak them before laying on the cutting board. They will continue to soften as you stack ingredients.

Keywords: vegetarian spring rolls, sweet potato spring rolls

Did you make this recipe?

Tag @naturallyella on Instagram and hashtag it #naturallyella

 

 

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  1. Stefanie @ Sarcastic Cooking says

    March 01, 2012 at 7:22 pm

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

    Reply
  2. Joanne says

    March 01, 2012 at 9:03 pm

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

    Reply
    • erin says

      March 01, 2012 at 9:13 pm

      Well, I'm off to a good start. I've eaten them both yesterday and today... it's worth a shot 🙂

      Reply
  3. Margarita says

    March 02, 2012 at 12:15 am

    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!

    Reply
    • erin says

      March 02, 2012 at 10:50 am

      Spring cooking might be cheaper 🙂

      Reply
  4. Zita says

    March 02, 2012 at 2:43 am

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

    Reply
  5. Katrina @ Warm Vanilla Sugar says

    March 02, 2012 at 9:09 am

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

    Reply
  6. Fresh and Foodie says

    March 02, 2012 at 9:22 am

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

    Reply
    • erin says

      March 02, 2012 at 10:50 am

      Aww... thank you!

      Reply
  7. Gina @ Running to the Kitchen says

    March 02, 2012 at 10:18 am

    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!

    Reply
    • erin says

      March 02, 2012 at 10:51 am

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

      Reply
  8. sweet road says

    March 02, 2012 at 2:35 pm

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

    Reply
  9. Cheryl McCormick says

    March 09, 2012 at 7:05 pm

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

    Reply
  10. Laura (Tutti Dolci) says

    March 13, 2012 at 1:26 pm

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

    Reply
  11. Gaby says

    November 21, 2013 at 7:26 am

    I'm planning on making this for a party- would subbing some leafy greens for the noodles and adding basil be weird? (I also struggle to follow recipes 🙂 )

    Reply
    • elalderson says

      November 21, 2013 at 7:52 am

      Nope, not weird at all 🙂 I will sometimes do fresh cabbage, spinach, or even a baby leaf lettuce mix. Roasting the cabbage with the sweet potatoes would also be delicious. Hope that helps!

      Reply
      • Gaby says

        November 21, 2013 at 8:31 am

        Thanks!!! My roommates and I always use your blog and recipes...we've loved everything we've ever made 🙂

        Reply

Trackbacks

  1. Meatless Monday: Sweet chili spring rolls with roasted sweet potato and onion « So hungry I could blog says:
    04.2.12 at 6:35 am

    [...] adapted from: Naturally Ella Like this:LikeBe the first to like this [...]

    Reply
  2. Thai Spring Rolls with Spicy Peanut Sauce - Munchin with Munchkin says:
    06.26.12 at 6:47 am

    [...] Sweet Chili Roasted Sweet Potato Spring Rolls by Erin from Naturally Ella [...]

    Reply
  3. Roasted Sweet Potato Spring Rolls | Only Great Recipes says:
    06.9.13 at 11:00 am

    [...] Preparation Read full directions on Naturally Ella [...]

    Reply

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