Vegetarian spring rolls with red cabbage and sweet potato

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

• Peel the sweet potato and cut it into fries. Mix with olive oil, salt, pepper, and curry. Bake for 15 minutes at 410°F (210°C). Leave to cool.
• Soak rice vermicelli in boiling water for 4 minutes, then drain and let cool.
  
• Peel the carrots and shred them into strips using a peeler. Cut the cabbage into strips. Cut the lettuce leaves.
• In a dish filled with warm water, soak a rice wrapper for about 10 seconds to soften it.
  
• Place the filling on the lower part of the wrapper: start with the carrots, cabbage, and sweet potato fries, then add the rice vermicelli. Top with lettuce.
• Fold the bottom of the wrapper up over the filling, pressing it tightly inside. Then fold the sides toward the center, and finish rolling the spring roll.
  
• And there you have it, your Vegan Spring Roll with Red Cabbage and Roasted Sweet Potato is ready! Dip them in nuoc-mâm sauce!

Observations

Spring rolls should be consumed quickly (preferably the same day). You can wrap them in plastic wrap before refrigerating.
You can add bean sprouts if you wish.

Cookware

Questions

Photos of members who cooked this recipe