Sweet Potato Summer Rolls
Tasty and versatile - feel free to replace the veg with whatever is in season or your fridge. Adapted from Meera Sodha. Serves 4.
Ingredients
- 4 sweet potatoes 750g
- 2 tbsp rapeseed oil
- 2 tbsp teriyaki sauce
- 150 g rice vermicelli noodles
- 130 g crunchy peanut butter
- Handful fresh mint and coriander leaves picked
- 100 g baby-leaf spinach
- 16 22 cm-diameter rice paper rolls
For the dipping sauce
- 2 garlic cloves crushed
- 2 chillies minced
- 1-3 tsp agave syrup to taste
- 2 tbsp vegan oyster sauce
- 1 1/2 tbsp lime juice
Instructions
- Heat oven to 220C. Wash potatoes, and slice lengthways (1/2 cm). Coat with oil and teriyaki. Roast 20min on two large trays, until golden and blackening in spots.
- Mix dipping sauce ingredients with 2 tbsp water. Split into 2 bowls and set aside.
- Cook noodles according to packet instructions, drain, rinse cold, drain again. Snip with scissors to make handling easier.
- Prepare rolling station: Large chopping board, bowl of hand-hot water, and remaining ingredients.
- For each roll: Dip a rice paper into the water, rotating like a wheel. Be brief – it should still be firm-ish. Put rice paper on the board. Place two sweet potato slices on the lower third, and spread with a heaped teaspoon of peanut butter. Top with a big pinch of spinach (~10 leaves) and noodles (~30g), then roll once. Place a few mint and coriander leaves next to the rolled bit. Roll again, folding in the sides as you go. Repeat, topping up hot water as needed.
- Keep fresh under a clean damp tea towel, and eat as soon as possible with the dipping sauce.
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