Every now and then I see a recipe on the web…and think…really? This could be so much yummier and so much better for you if I add x, y and z. Then there are the times that I see a recipe and think nice idea, let’s try it. Today’s recipe came from a fleeting glance at an email that had sweet potato spring rolls as one of the recipes.
Let me be honest: I’m the first to poo-poo the idea of fusion food, but these little spring rolls use spring roll wrappers because they are so easy and so fabulous. You could, if you were that way inclined, substitute it for filo pastry or even puff pastry, but please just give them a try once with the wrappers: I think you’ll be converted.
Because these are baked not fried, they don’t have the deep golden colour of traditional spring rolls, but they still have the crunch. You could deep fry them if you really want to, but it kind of goes against the idea of them being relatively healthy.
If you are a fan of spring rolls, then try these recipes:
Sweet potato and goodness stuffed spring rolls
- 2 medium sweet potatoes peeled, cubed and cooked
- 1 medium carrot peeled cubed and cooked
- ¾ cup quinoa
- ½ cup puy/french green lentils dry
- 1 spring onion finely sliced
- 100 grams fetta crumbled
- 20 sheets spring roll pastry
- 4 tbsps olive oil for brushing
- Cook the quinoa and lentils together (I use my rice cooker for this).
- Mash the sweet potato and carrot, combine with the quinoa and lentils.
- Allow to cool.
- Add the fetta and spring onions and mix through.
- Put 1.5 tablespoons full in the corner of a spring roll wrapper. Fold the sides in and roll to the end, adding water to make the pastry stick as you get to the end.
- Freeze:Freeze on a baking tray and transfer to a container when solid. Cook from frozen at 200 degrees for 35 minutes or until golden after brushing with olive oil.
- Cook:Preheat oven to 200 degrees, brush spring rolls with olive oil and bake for 25 minutes or until golden.