Sweet Potato Summer Rolls | North Carolina Sweet Potatoes

Sweet Potato Summer Rolls

4 portions

400 g sweetpotatoes from North Carolina
2 tablespoons of olive oil
2 tsp sesame
3 tablespoons maple syrup from Canada
4 sticks of celery
1 red pepper
2 tablespoons creamy peanut butter
80 ml hot water
50 ml soy cooking cream or cream
1 tablespoon soy sauce
12 sheets of rice paper (22cm diameter)
2 tablespoons chopped, roasted peanuts
Salt, coarse pepper from the mill

Directions:

1.       Peel the sweetpotatoes and cut into 1 cm thick strips. Fry them carefully in hot olive oil while turning for about 3-4 minutes, sprinkle with sesame seeds, deglaze with maple syrup and boil down briefly. Season and let them cool down.

2.       Wash and clean the celery and peppers and cut them into strips. Mix peanut butter with water, cream and soy sauce to a smooth sauce.

3.       Let rice paper sheets swell according to package instructions. Spread strips of sweetpotato, celery and paprika on the top half of a sheet of rice paper. Drizzle with some sauce, fold the lower half over the strips, then the edges. Do the same with the other leaves and sprinkle the summer rolls with chopped peanuts. Serve with the remaining sauce.

Tipp: Sprinkle with beetroot sprouts, leek sprouts and Asian cress. Fried prawns and/or mango slices go also very well.

Preparation time: 45 minutes

Energy:
420 kcal/ 1800 kJ
Protein:
9 g
Fat:
18 g
Carbohydrates:
49 g