Fall flavors meet fresh spring rolls with these Sweet Potato and Apple Spring Rolls.
I roasted the sweet potato with a maharajah curry powder from Seasonality Spices. The spice blend is made of saffron, cardamon, cinnamon, clove, turmeric, and pepper.
At first I thought it might be weird to do the curry flavors with this, but looking at the ingredients of the blend, I see a few things that definitely make me think fall, so that’s why I used it (more importantly, it’s delicious).
Aaand, since I was feeling lazy, instead of making a sauce, I decided to add some drizzles of maple syrup, sesame oil and coconut aminos. I also added some crushed sesame sticks.
Sweet Potato Apple Spring Rolls
Rolling into fall with a fresh, tasty treat that's made with some seasonal treasures.
- 1/2 sweet potato cut into wedges
- 1 tbsp olive oil
- 1 tsp maharajah curry powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 4 rice paper sheets
- 1 cup water
- 1/2 apple sliced thin
- 1 cup spinach
Toss the sweet potato wedges in the oil, curry powder, salt and pepper, and then roast in the oven at 400 for about 20 minutes. Chill for about ten minutes after.
Pour the 1 cup of water into a plate. Dip a rice paper sheet into the water, add the sweet potato apple and spinach in the middle of the sheet, and start rolling.
Optional; garnish with maple syrup, sesame oil, coconut aminos and crushed sesame sticks.