Sweet Potato Spring Rolls

A deliciously simple handheld lunch to use the best of the season’s veggies. This is a great way to use leftover roasted veggies (and makes for an easily portable meal!)

A handful of chopped veggies, raw or cooked, whatever you like
*I used pre-roasted sweet potato, thinly sliced carrots and cucumber, and spinach; you could also use squash, peppers, or any other greens you dig
Fresh basil and mint, a small handful of each for each spring roll you’re making
Sauce of choice (I like 1 tbsp tahini + 1/2 tsp lemon juice + 1/2 tsp minced garlic)
1 brown rice spring roll wrapper for each roll you’re making
Hot water in a shallow dish at least 1” wider than the diameter of your rice paper wraps

View the full recipe at From the Ground Up Wellness →