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.
Notes
Nutrition Facts
Sweetpotato Summer Rolls
Serving Size
1 roll
Amount per Serving
Calories
408
% Daily Value*
Fat
16
g
25
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
3
g
Monounsaturated Fat
10
g
Cholesterol
4
mg
1
%
Sodium
638
mg
28
%
Potassium
640
mg
18
%
Carbohydrates
57
g
19
%
Fiber
5
g
21
%
Sugar
17
g
19
%
Protein
10
g
20
%
Vitamin A
12912
IU
258
%
Vitamin C
41
mg
50
%
Calcium
97
mg
10
%
Iron
3
mg
17
%
Net Carbohydrates
52
g
* Percent Daily Values are based on a 2000 calorie diet.