Grilled Sweet Potatoes Spring Rolls
Ingredients
- 5 Vietnamese rice paper wrappers
- 1 cup arugula
- 1 small cucumber
- 1 small carrot
- 1/2 cup purple cabbage
- 1/2 pitaya
- Sweet potatoes
Sweet potato marinade
- 2 tablespoons soy sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon ginger powder
- Salt and pepper to taste
Dipping sauce
- 1.5 tablespoons sesame oil
- 2 tablespoons tamari
- 2 teaspoons brown sugar
- 2 tablespoons lime juice
- 1 or 2 fresh chili peppers
Preparation
Bring water to a boil and add sliced sweet potatoes, cook for 5 to 7 minutes.
Remove from heat and marinate the potatoes with the marinade ingredients for 15 minutes.
Heat oil in a grill pan and grill the sweet potatoes until done, let cool completely.
Dip a rice paper wrapper in warm water.
Place the wrapper on a plate, add grilled sweet potatoes and top with fresh vegetables and fruits.
Fold the bottom half of the wrapper over the filling and hold in place, then tuck in the sides and roll tightly.
Repeat the process with the remaining fillings.
Mix all dipping sauce ingredients together to serve with the spring rolls.