Sweet Potato Rice Wraps

March 2, 2015 11 Comments

Sweet Potato Rice Wraps // From the Land we Live on

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:

  1. Place the first rice paper in a bowl of warm water for about 30 seconds, until soft and pliable.
  2. 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).
  3. Fold the bottom over (B) and roll tightly, leaving the ends loose (C).
  4. 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.
  5. 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.
  6. Repeat the process to use up all of your filling ingredients.

Sweet Potato Rice Wraps // From the Land we Live on
Sweet Potato Rice Wraps // From the Land we Live on

Sweet Potato Rice Wraps

Ingredients

    Roasted Sweet Potatoes
  • 1 medium sized sweet potato
  • 2 tsp. coconut oil, melted
  • salt
  • Other fillings ingredients
  • 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
  • Ginger Miso Dip
  • 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
  • The rest of it...
  • 16 small or 12 large round sheets of rice paper

Instructions

  1. Cut the sweet potato into long strips (like thick-cut fries) and arrange on a parchment lined baking tray.
  2. Preheat the oven to 400Β°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.
  3. 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.
  4. Bake for 20 – 25 minutes, until cooked through. Let them cool completely.
  5. 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.
  6. For the ginger-miso dip: Whisk all of the dip ingredients until combined and creamy.
  7. Cut them in half and serve with ginger-miso dip. Makes 8 small or 6 large rolls. The ones pictured are small.
  8. These are best served fresh, but can be refrigerated for up a few days.
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11 Comments

  1. Reply

    Sandra

    March 2, 2015

    These wraps sound and look so delicious. I don’t think I have ever had garlic sprouts, but I can imagine they are amazing! Alright, I have to get on that kraut-chi so I can make some of these.

    • Reply

      Sofia

      March 2, 2015

      Thanks, Sandra! Garlic sprouts are so good. They’re perfect for anything that can benefit from the flavour without the kick. I’ve tried growing them myself before, but no luck. I’m determined to make it happen now that I’ve tried them from the store. And yes – you need to get on that kraut chi ;) Though I’m sure your pickle pantry is amazing and that you can find something else that’ll work!

  2. Reply

    Lu @ Super Nummy Yo!

    March 2, 2015

    Yesssss I love rice paper rolls!! Good reminder to use the rest of my opened pack :-P

    • Reply

      Sofia

      March 2, 2015

      Awesome! Thanks, Lu. I think I’ve been working on my pack for a while…there are so many in there!

  3. Reply

    lynsey | lynseylovesfood

    March 2, 2015

    this is exactly what i am craving right now!! look amazing. xo

    • Reply

      Sofia

      March 2, 2015

      Me too! That’s why I made them. This wasn’t part of my posting schedule, but I was missing summer and wanted a little reminder. Thanks, Lynsey :)

  4. Reply

    Evi @ greenevi

    March 3, 2015

    This look so good! Thanks for this amazing recipe and especially thanks for that lovely picture about how to roll these wraps. I can never make them this pretty :D

    • Reply

      Sofia

      March 3, 2015

      Thanks, Evi! Try the double wrap next time! It was definitely a game changer for me.

  5. Reply

    Karishma

    March 5, 2015

    These sound so good! I’m getting so hungry at the sound of them. Have a great time in Mexico!

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