If you know me, chances are you’ve tried some variation of these rice wraps that I brought to a dinner or potluck. They’re one of my favourite things to bring – they’re endlessly customizable, gorgeous, delicious, and are easy to share with a crowd. They’re usually called “summer rolls” or “salad rolls” and are a spring/summer thing, filled with fresh greens, herbs, and crunchy veggies. Today I’m talking more about a winter “summer roll”, highlighting fillings that are more satisfying during the colder months.
Speaking of summer – we’re heading to Mexico on Friday! We’re renting apartments via airbnb in Tulum and Playa Del Carmen, with kitchens. Not that we really plan to cook, but it’s nice to be able to make your own coffee in the morning, stock some local snacks, and make some salad when you’re at your taco limit. JK! There is no such thing as a taco limit, but we do make vacation salad :) Anyway, do you guys have recommendations for places to eat or local markets? Casual, budget friendly, nothing fancy. Just good fresh food :) I’ll be posting pictures on Instagram, with my recommendations along the way.
Back to the sweet potato rice wraps…I’ve made two different sets of fillings, but roasted sweet potato is the key ingredients that’s differentiating them from their summer siblings. I promised some ideas for using kraut chi, and this is one of my favourite ways, but any sauerkraut or other crunchy fermented veggies will do (just make sure to drain and pat the veggies dry to avoid soggy wraps). Sprouts are also great in the winter – one of the best ways to get some fresh vibrant plant food in the cold months. So for the first filling I did roasted sweet potato + kraut chi + garlic sprouts, and for the second filling it’s roasted sweet potato + purple cabbage + apples + cilantro. Remember that you can always use seasonal ingredients, or whatever you have on hand. This is one of my favourite things about these wraps!
A trick that I learned recently from Meghan Telpner, is to do a double wrapping of rice paper. This hasn’t occurred to me before, and I always struggled with having these wraps fall apart, but two rice papers make them SO much easier to roll and eat. Many recipes will feature rice noodles on the inside as well, but two rice wrappers are plenty of rice, so if you go this route, skip the noodles and stick with more veggies or add some shrimp/chicken instead.
Here are the steps with a few corresponding pictures below:
- Place the first rice paper in a bowl of warm water for about 30 seconds, until soft and pliable.
- Transfer it to a plate and place the second piece of rice paper in the water bowl. Arrange the filling ingredients in the center of the rice paper (A).
- Fold the bottom over (B) and roll tightly, leaving the ends loose (C).
- Transfer the second paper to the plate (D), starting soaking the next paper, to speed up the process, then position the roll with the loose ends in the middle of the second wrapper.
- Now fold in the ends (E), to secure the filling. Fold the bottom end up again, overlapping the ends, and roll it tightly (F), as you did in the beginning, to finish.
- Repeat the process to use up all of your filling ingredients.
- 1 medium sized sweet potato
- 2 tsp. coconut oil, melted
- 1/2 cup kraut-chi
- 1/2 cup shredded purple cabbage
- 1/2 a small apple, cut into thin strips
- 1/2 cup garlic sprouts
- 1/2 cup cilantro leaves
- 1 tsp. grated ginger
- 2 Tbsp. rice or apple cider vinegar
- 1 tsp. naturally fermented and unpasteurized miso paste
- 2 tsp. maple syrup
- 1 tsp. sesame oil
- 16 small or 12 large round sheets of rice paper
- Cut the sweet potato into long strips (like thick-cut fries) and arrange on a parchment lined baking tray.
- Preheat the oven to 400°F and while the oven is preheating, put the sweet potatoes in, to warm them up. This will make it easier to coat them in coconut oil, without it solidifying.
- Remove the sweet potatoes after a few minutes (when warm), then use your hands to lightly coat the sweet potatoes in coconut oil. Sprinkle with a few generous pinches of salt.
- Bake for 20 – 25 minutes, until cooked through. Let them cool completely.
- Fill the rolls using the instructions above. I did one version with sweet potato, kraut chi, and garlic sprouts, and another with sweet potato, cabbage, apple, and cilantro.
- For the ginger-miso dip: Whisk all of the dip ingredients until combined and creamy.
- Cut them in half and serve with ginger-miso dip. Makes 8 small or 6 large rolls. The ones pictured are small.
- These are best served fresh, but can be refrigerated for up a few days.