These scrumptious sweet potato spring rolls may not be authentic but that doesn't mean they don't taste amazing. They do require a bit of time for assembly but many of the components can be prepared ahead of time. Plus it's worth the effort for such a unique and impressive dish.
Sweet Potato Spring Rolls With Teriyaki Sauce
Makes approximately 6 rolls
6-8 rice paper rounds (can be found at Asian markets or specialty grocery stores)
1 small sweet potato, peeled and cut into matchsticks
1 large carrot, peeled and cut into matchsticks
1 tbsp toasted seasame seeds*
1 package Miracle Noodles
1 Recipe Teriyaki Sauce (recipe below)
crushed red pepper, to taste
salt & pepper
*You can toast seasame seeds by placing them in a dry skillet over low heat. Cook for a few minutes, stirring often, until seeds are slightly browned and smell toasted.
Prepare the Vegetables--
1. Preheat oven to 375 degrees.
2. Place carrots and sweet potatoes on a baking sheet and spray with nonstick spray. Season with salt, pepper, and crushed red pepper to taste.
3. Roast vegetables about 15 minutes, or until slightly browned. Stir halfway through.
4. Remove vegetables from oven and set aside to cool.
(Can be made ahead of time and refrigerated until ready to use. Bring to room temperature before placing in rolls)
Prepare the Noodles--
1. Strain the miracle noodles and dry thoroughly with paper towels. Use kitchen shears to cut noodles into smaller pieces.
2. Microwave for 1 minute.
3. Stir in 2 tbsp. teriyaki sauce and 1 tbsp. of toasted seasame seeds.
(Can be made ahead of time and refrigerated until ready to use. Bring to room temperature before using)
Assemble the Rolls--
1. Preheat the oven to 400 degrees. Line a small baking dish with parchment paper. Fill a shallow dish with very warm water (large enough to fit the rice paper). Lay a clean, damp kitchen towel beside water dish to use as the work surface for rolling the rolls.
2. Set up the ingredients in an assembly line so they are within easy reach of water dish and towel ( noodles, carrots, and sweet potatoes). You will also need a clean plate to set prepared rolls on.
3. Soak a rice paper round in water dish for 15-20 seconds, until it becomes soft and pliable. (Be sure to get all sections including the edges).
4. Lay rice paper flat on kitchen towel. Place about a small mound of noodles, centered on the paper, about 2 inches from the bottom.
5. Top with a few sticks each of carrots and sweet potatoes.
6. Roll up the bottom of the paper so filling is covered. Fold in sides. Finish rolling up noodles. Place on a clean plate, seam side down. (Method is similar to rolling a burrito).
7. Continue rolling until you run out of one of the ingredients. (Depending on how you divide things up, one may run out first. You should end up with 6-8).
8. Carefully transfer rolls to prepared baking sheet. Bake until rolls are beginning to crisp and turn golden, about 12 minutes. Flip rolls halfway through.
9. Let rolls cool a few minutes prior to serving. Serve with remaining teriyaki sauce for dipping.
2 tbsp. mirin (can be found at Asian markets or specialty grocery stores)
2 tbsp. gluten free soy sauce
1 tbsp. Truvia sweetener
Combine all the teriyaki sauce ingredients in a small saucepan. Cook over low heat, stirring occasionally, until Truvia dissolves. The sauce can be made ahead of time and stored in a sealed container in the refrigerator until ready to use.