by Sarah Steimer
- 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).
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