Fresh Yam Spring Rolls
 
Prep time
Cook time
Total time
 
Serves: 6 rolls
INGREDIENTS:
  • 6 rice paper sheets (approximately 22 cm or 8.5 in diameter)
  • 1 avocado, sliced
  • 3 cups greens (I used a combination of spinach and arugula)
  • 1 apple, julienned (peel if not organic)
  • 1 tablespoon lime juice
  • Yams
  • 2 cups yams, julienned
  • 1 tablespoon cold-pressed olive oil
  • ½ teaspoon paprika
  • ¼ teaspoon cumin
  • 1 pinch sea salt
  • A few cracks of fresh pepper
  • Dressing
  • ¼ cup natural peanut butter
  • 2 tablespoons lime juice
  • 2 tablespoons water
  • 1 tablespoon tamari (or soy sauce or coconut aminos)
  • 1 teaspoon maple syrup
  • 1 small or ½ garlic clove, minced
  • ¼ teaspoon fresh ginger, minced
  • 1 dash cayenne pepper
DIRECTIONS:
  1. Preheat oven to 400°. Toss the yams and their accompanying ingredients on a parchment lined baking sheet and bake for 20 minutes, tossing them around halfway through.
  2. While the yams are cooking toss the apple with the lime juice to add a bit of flavor and keep them from browning. Mix together all of the dressing ingredients in a small bowl and set aside to marinate a bit.
  3. Once the yams are ready set them aside to cool slightly and arrange your station. The rolls have to be made one at a time and made quickly. Start by fully submerging the first rice paper sheet in a large plate of water for 4-5 seconds then place it on a kitchen towel. Layer ⅙ of the filling ingredients in the middle of the sheet and flip the bottom over, then the sides and finally roll the filled bottom part to the top edge. Be sure to make the folds as tight as possible. The rice paper will continue to get softer once it is out of the water so work quickly. It should stick to itself very easily, if not use your fingers to rub a bit more water along the exposed surface and it will soften up and become more pliable in a matter of seconds. Repeat for the remaining rolls and roll them over when plating so the side that started as the bottom is now the top.
  4. Fresh spring rolls are best when eaten right away. If you want to make them in advance wrap them in damp paper towel and cover with plastic wrap to keep the rice paper from drying out.
Recipe by Love from the Land at https://www.lovefromtheland.com/fresh-yam-spring-rolls/