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    home » Recipes » Freezer Friendly

    Sweet potato and goodness stuffed spring rolls

    Published: Dec 14, 2014. Modified: Oct 21, 2020By:Kylie·This post may contain affiliate links·

    Jump to Recipe

    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:

    • Super mini spring rolls
    • Chicken and veggie baked spring rolls
    Sweet potato and goodness stuffed spring rolls

    Sweet potato and goodness stuffed spring rolls

    Sweet potato and goodness stuffed spring rolls
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    Course: Freezer Friendly
    Cuisine: Modern Australian
    Prep Time: 20 minutes
    Cook Time: 25 minutes
    Total Time: 45 minutes
    Servings: 20
    Calories: 225kcal
    Author: Kylie
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    Ingredients

    • 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

    Instructions

    • 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.

    Nutrition

    Serving: 1roll | Sodium: 291mg | Sugar: 3g | Fiber: 2g | Cholesterol: 14mg | Calories: 225kcal | Polyunsaturated Fat: 8g | Saturated Fat: 1g | Fat: 10g | Protein: 6g | Carbohydrates: 28g
    Tried this Recipe? Share it Today!Mention @Kidgredients or tag #kidgredients!
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    Hi, I'm Kylie! What you see on this blog we eat. No smoke and mirrors, just yummy food your whole family will love.
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