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+ servings
potato spring roll recipe

Sweet Potato Spring Rolls

This healthy vegan potato spring roll is loaded with vegetables and plant based protein to make the ultimate simple healthy lunch recipe. These vegan spring rolls are paired with a super simple sweet peanut sauce that is free of sugars/sweeteners. This sweet potato jicama spring roll recipe is: vegan, oil-free, gluten-free, refined sugar-free, and whole foods plant based!
5 from 3 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, Main Course
Cuisine Asian
Servings 4

Ingredients
  

For the Potato Spring Rolls:

  • 12 rice paper sheets
  • 1 sweet potato
  • 1 block extra firm tofu
  • 1 ½ cups shredded jicama
  • 1 ½ cups shredded purple cabbage
  • 1 red bell pepper
  • 1 avocado
  • 1 cucumber
  • 1 bunch cilantro

For the peanut Sauce:

Instructions
 

  • Start by preheating the oven to 400. Slice the sweet potato into long sticks and add to baking sheet and bake for 20 minutes.
  • Julienne the cucumber and bell pepper. Chop the tofu into long sticks, similar in size to the sweet potato. Slice the avocado and chop cilantro.
  • To make the sauce, simply combine all ingredients and mix until smooth, top with red pepper flakes for an extra kick.
  • Once sweet potatoes are done remove from the oven and allow to cool.
  • To assemble, create a pretty design I layered the ingredients so that the ones with the most detail would be shown on the outside. Add ingredients in proportion to your liking, and enjoy!
Keyword Easy, high protein vegan recipe, low calorie, simple, sweet potato
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