By Justine Cooks Vegan
Sweet Potato Rainbow Spring Rolls with tahini sauce
Updated at: Sun, 10 Sep 2023 19:11:54 GMT
Nutrition balance score
Great
Glycemic Index
51
Low
Glycemic Load
36
High
Nutrition per serving
Calories481.6 kcal (24%)
Total Fat20.8 g (30%)
Carbs71.4 g (27%)
Sugars28.5 g (32%)
Protein11.1 g (22%)
Sodium425.5 mg (21%)
Fiber11.7 g (42%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Rice paper
soak in water for 10 seconds
1sweet potato
roasted or steamed and cut into 1 inch pieces
0.5mango
sliced
0.5cucumber
sliced
0.25red cabbage
thinly sliced
0.5avocado
sliced
0.5Red bell pepper
or orange, sliced
Fresh basil
or cilantro
sesame seeds
Sweet and savory tahini sauce
Instructions
Step 1
To a shallow plate at some room temperature water
Step 2
Prep all your fruits and veggies by cutting them on a large cutting board.
Step 3
Dip your rice paper into your the water fully submerged for about 10 seconds and place on to a clean plate.
Step 4
Add one of each of your fruits and veggies and sprinkle sesame seeds on top.
Step 5
Grab the end of the rice paper (closest to you) and wrap it over the fruits and veggies, tuck the sides of the rice paper over and roll into a tight roll.
Step 6
Repeat the process to make as many rolls you want. I usually make about 5-6.
Serve with sweet and savory tahini sauce
Step 7
Add all tahini sauce ingredients into a personal blender and blend until smooth
Notes
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Delicious
Easy
Fresh
Go-to
Makes leftovers