RECIPE: sweet potato, avocado and wasabi spring rolls

I love any food that turns a complex array of flavours into a handheld treat. That is why I love making spring rolls; they pack different flavours in a bitesize healthy package. They are super versatile, being fully customizable to your desires. For this recipe I chose to combine the sweetness of sweet potato with the kick of wasabi, adding some cucumber for freshness and some avocado for creaminess. I added some chickpeas for protein, to make it a bit more filling.

I think stirring the wasabi into some (soy) yoghurt makes it a bit milder, but mainly it makes it easier to dose: undiluted wasabi can be a bit too spicy for me, so thinning it with yoghurt allows me to add just how much I want. I didn’t use all of this sauce, so you could use whatever you have left as a dipping sauce.

I made these spring rolls as part of a meal prep, but I was actually not a fan that. The moisture from the sweet potato mash made the rice paper tear. That is why the next days I had to cut up the rolls into my salad; they were delicious anyway, but it was impossible to eat them from your hands. Here is a picture of what it looked like the first day, served on some salad (I will not confront you with how it looked the next day ;))

Spring roll sweet potato and wasabi on salad

Ingredients for 4 lunches:

  • 8 rice paper sheets (8 inches)
  • One big sweet potato (mine was around 400 grams)
  • One large avocado, cut into slices
  • Half a cucumber, cut into strips
  • One can of chickpeas, drained
  • 2 tsp. of wasabi paste
  • 2 tbsp. of (soy) yoghurt or mayonnaise
  • Some salad to serve it with

Instructions:

  1. Peel and dice your sweet potato, add to a pan of boiling water and let simmer for 15 minutes. Drain your potatoes and mash them. Let cool to room temperature.
  2. Mix your wasabi paste and yoghurt or mayonnaise in a bowl
  3. Have two plates ready, one with warm water, and one dry
  4. Place your sheet of rice paper into the water, flipping it to cover both sides. Wait until it softens and then transfer to your dry plate
  5. Pile on one eight of all your ingredients
  6. Fold over the sides
  7. Fold over one end and roll
  8. Place on your bed of salad and enjoy!

Here is what my spring roll making station looked like

Spring roll sweet potato and wasabi station

The folding process in pictures

Spring rolls sweet potato and wasabi step 1Spring rolls sweet potato and wasabi step 2Spring rolls sweet potato and wasabi step 3Spring rolls sweet potato and wasabi step 4

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