Meatless Monday: Sweet chili spring rolls with roasted sweet potato and onion

by Sarah Steimer

I made these on the first day of spring - unintentionally, I promise. It wasn't until I started eating them that I noticed the connection. I swear I'm cool.

• 8 rice papers
• 3-4 ounces of brown rice noodles – this is about half of the usual-sized pack
• 1 medium sweet potato
• 1/2 medium onion
• 1 clove garlic
• 1 tablespoon chili flakes (crushed red pepper)
• 2 tablespoons honey
• 1 1/2 tablespoons rice vinegar
• pinch of salt
• soy sauce, for dipping

Cut sweet potato into long and thin sticks (about 1/4-inch thick) and slice onion (not dice).

These would be awesome as appetizers - but only make as many as you need. They're less than great the day after because the rice paper gets kind of tough.

In a small bowl, mix together the chili flakes, garlic, honey, vinegar and salt. Toss sweet potato and onion with the chili mixture. Place on a baking tray and roast at 375 degrees for 25-35 minutes, or until the sweet potato begins to brown.

Cook brown rice noodles according to package directions. Drain hot water into a dish or other low-walled pan that is big enough to fit the rice paper.

Soak a sheet of rice paper in the warm water for 10-15 seconds then place flat on a cutting board. Add a few noodles, sweet potato sticks and onions on the rice paper and roll up. Start by folding the paper over the mixture length-wise, then fold in the sides on the left and the right before rolling the rest of the way up, length-wise.

Here’s a video if that’s not terribly clear.

Repeat steps until you use up all the filling. Serve with soy sauce for dipping.

Makes eight spring rolls.

Recipe adapted from: Naturally Ella