These sweet potato spring rolls make for a delicious and vibrant lunch that is gluten-free and easily vegan.
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 1/2 tablespoons rice vinegar
1 tablespoon sesame oil
pinch of salt
1 teaspoon toasted sesame seeds
soy sauce, for dipping
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