Sweetpotato Summer Rolls
Servings: 4
Calories: 408kcal
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.
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.
Nutrition
Serving: 1roll | Calories: 408kcal | Carbohydrates: 57g | Protein: 10g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 4mg | Sodium: 638mg | Potassium: 640mg | Fiber: 5g | Sugar: 17g | Vitamin A: 12912IU | Vitamin C: 41mg | Calcium: 97mg | Iron: 3mg | Net Carbohydrates: 52g