Spring Rolls Bursting with Sweet Potato and Red Cabbage: A Veggie Delight!

Starter

If you're looking for a simple and refreshing starter or meal, give our spring rolls a go! They’re vibrant and packed with delightful flavours, making this veggie option sure to please your palate. Alongside our recipe, we also provide a folding method to help guarantee perfect spring rolls each time! Check out our video to see these instructions unfold step-by-step and make sure nothing gets missed ;-)

Ingredients

4 rice wrappers
100 g sweet potato
1 Tbsp olive oil
1 tsp salt
1 tsp pepper
1 tsp curry powder
50 g red cabbage
50 g rice vermicelli
1 lettuce
1 carrot
Nuoc-mâm sauce

Preparation

Step 1:

Remove the skin from the sweet potato and slice it into fry shapes. Toss them in a blend of olive oil, salt, pepper, and curry. Roast for 15 minutes at 410°F (210°C). Let sit until cooled down.
Step 2:

Immerse the rice vermicelli in hot water for 4 minutes, subsequently drain them and allow to cool down.
Step 3:

Remove the skins from the carrots and use a peeler to slice them into ribbons. Slice the cabbage into thin strands. Chop up the lettuce leaves.
Step 4:

Place a rice wrapper into a bowl of lukewarm water and let it sit for roughly 10 seconds until it becomes pliable.
Step 5:

Position the filling on the bottom section of the wrap: begin with the carrots, cabbage, and sweet potato fries, followed by the rice vermicelli. Finish with a layer of lettuce on top.
Step 6:

Lay the base of the wrapper across the filling, securing it firmly around the contents. Next, tuck in the edges from both sides towards the middle, completing the process by rolling the spring roll to seal it.
Step 7:

There you go; your vegan spring roll filled with red cabbage and roasted sweet potato is complete! Enjoy dipping them in the nuoc-mam sauce!