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Sweetpotato Summer Rolls

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Ingredients

  • 2 1/2 cups North Carolina sweetpotatoes
  • 2 tbsp Olive oil
  • 2 tsp Sesame
  • 3 tbsp Maple syrup
  • 4 sticks Celery
  • 1 Red pepper
  • 2 tbsp Creamy peanut butter
  • 1/3 cup Hot water
  • 1/4 cup Soy cooking cream or cream
  • 1 tbsp Soy sauce
  • 12 sheets Rice paper , 22 cm. diameter
  • 2 tbsp Chopped, roasted peanuts
  • Salt
  • Coarse pepper

Instructions

  • Peel the sweetpotatoes and cut into 1 cm thick strips.
  • Fry them carefully in hot olive oil while turning for about 3-4 minutes, sprinkle with sesame seeds, deglaze with maple syrup and boil down briefly. Season and let them cool down.
  • Wash and clean the celery and peppers and cut them into strips.
  • Mix peanut butter with water, cream and soy sauce to a smooth sauce.
  • Let rice paper sheets swell according to package instructions.
  • Spread strips of sweetpotato, celery and paprika on the top half of a sheet of rice paper. Drizzle with some sauce, fold the lower half over the strips, then the edges.
  • Do the same with the other leaves and sprinkle the summer rolls with chopped peanuts. Serve with the remaining sauce.
Serves: 4