Sweet, salty and very moorish fresh rice paper rolls with roasted sweet potato, cucumber, capsicum and coriander served with a sesame dipping sauce.
Serves 4 - 30 mins
Ingredients:
- 2 medium sweet potatoes (500g)
- 2 garlic cloves
- 1 lebanese cucumber
- 1 yellow capsicum
- 1 bunch (60g) coriander
- 200g shredded red cabbage
- 35g sesame seeds
- 1 packet rice paper sheets
From your pantry:
soy sauce (or tamari), sesame oil, red wine vinegar, brown sugar
soy sauce (or tamari), sesame oil, red wine vinegar, brown sugar
This recipe is Gluten-free and plant-based.
Method:
![](https://www.dinnertwist.com.au/img/Blog13340068362140740149.jpg)
1. Set oven to 220ÂșC. Cut sweet potatoes into chips. Toss with 2 crushed garlic cloves, 1 tbsp sesame oil and 1 tbsp soy sauce on a lined oven tray. Roast for 20 minutes, or until golden.
![](https://www.dinnertwist.com.au/img/Blog5018897871212789464.jpg)
2. Cut cucumber into matchsticks, slice capsicum and pick apart coriander stems. Set aside with cabbage on a large serving plate.
![](https://www.dinnertwist.com.au/img/Blog173774080218178113.jpg)
3. Toast sesame seeds in a pan over medium-high heat for 1-2 minutes, or until golden.
![](https://www.dinnertwist.com.au/img/Blog160940530160999917.jpg)
4. Combine 1 tbsp sugar, 3 tbsp soy sauce, 1 tbsp vinegar, 1 tbsp sesame oil and toasted sesame seeds in a small bowl. Stir until sugar dissolves.
![](https://www.dinnertwist.com.au/img/Blog576927503311889924.jpg)
5. Place a clean tea towel and shallow dish of water on the table. Soak one sheet of rice paper in water for 5 seconds. Place on towel, leave until soft. Place fillings and sweet potato in the centre of the round. Fold in ends and roll to wrap firmly. Repeat with remaining.
![](https://www.dinnertwist.com.au/img/Blog6496097731680762925.jpg)
6. Serve sweet potato rolls with sesame dipping sauce.
![](https://www.dinnertwist.com.au/img/Blog13340068362140740149.jpg)
1. Set oven to 220ÂșC. Cut sweet potatoes into chips. Toss with 2 crushed garlic cloves, 1 tbsp sesame oil and 1 tbsp soy sauce on a lined oven tray. Roast for 20 minutes, or until golden.
![](https://www.dinnertwist.com.au/img/Blog5018897871212789464.jpg)
2. Cut cucumber into matchsticks, slice capsicum and pick apart coriander stems. Set aside with cabbage on a large serving plate.
![](https://www.dinnertwist.com.au/img/Blog173774080218178113.jpg)
3. Toast sesame seeds in a pan over medium-high heat for 1-2 minutes, or until golden.
![](https://www.dinnertwist.com.au/img/Blog160940530160999917.jpg)
4. Combine 1 tbsp sugar, 3 tbsp soy sauce, 1 tbsp vinegar, 1 tbsp sesame oil and toasted sesame seeds in a small bowl. Stir until sugar dissolves.
![](https://www.dinnertwist.com.au/img/Blog576927503311889924.jpg)
5. Place a clean tea towel and shallow dish of water on the table. Soak one sheet of rice paper in water for 5 seconds. Place on towel, leave until soft. Place fillings and sweet potato in the centre of the round. Fold in ends and roll to wrap firmly. Repeat with remaining.
![](https://www.dinnertwist.com.au/img/Blog6496097731680762925.jpg)
6. Serve sweet potato rolls with sesame dipping sauce.
![](https://www.dinnertwist.com.au/img/Blog20373313031838022189.jpg)