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Sweetpotato Summer Rolls

Recipe courtesy of the North Carolina Sweetpotato Commission
Servings 4

Ingredients

  • 2 1/2 cups North Carolina Sweetpotatoes
  • 2 tablespoons olive oil
  • 2 teaspoons sesame seeds
  • 3 tablespoons maple syrup
  • salt to taste
  • coarse pepper to taste
  • 4 celery sticks
  • 1 red pepper
  • 2 tablespoons creamy peanut butter
  • 1/3 cup hot water
  • 1/4 cup soy cooking cream
  • 1 tablespoon soy sauce
  • 12 sheets rice paper 22-centimeter diameter
  • 2 tablespoons chopped roasted peanuts

Instructions

  • Peel sweetpotatoes and cut into 1-centimeter thick strips.
  • In skillet, heat olive oil. Fry sweetpotato strips 3-4 minutes, turning occasionally; sprinkle with sesame seeds, deglaze with maple syrup and boil down briefly. Season with salt and pepper, to taste, and let cool.
  • Wash celery and red pepper; cut into strips.
  • Mix peanut butter with water, cream and soy sauce.
  • Let rice paper sheets swell according to package instructions.
  • Spread strips of sweetpotato, celery and red pepper on top half of one sheet rice paper. Drizzle with sauce. Fold lower half over strips then edges.
  • Repeat with remaining rice paper sheets and ingredients. Sprinkle summer rolls with chopped peanuts. Serve with remaining sauce.

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