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