Vegan Asparagus and Potato Spring Rolls

Spring rolls are a first for me - but I'm always up for a culinary challenge. I figured, how hard could it be? You just have to roll some vegetables with some rice paper. Well, there is definitely a learning curve when using rice paper like (1) do not put wet rice paper on paper (2) do not over soak rice paper and (3) Roll as tight as possible or you'll have crumbling burrito syndrome. I made up that last ailment name, but you probably get the gist of the issue. But all-in-all, it's the flavor that really matter, and when all of the vegetables and sauces come together, spring rolls are a fun way to prepare and serve. 

Ingredients:

• 1 package of rice paper
• 4 fingerling sweet potatoes
• 4 fingerling purple potatoes
• 20 thin asparagus spears
• 2 cups shredded purple cabbage
• 1/2 c natural peanut butter
• 2 T soy sauce
• 1 t mustard
• 1-2 T sriracha 
• black sesame seeds
• salt and pepper 

1. Preheat oven to 450° F.

2. Slice the potatoes into fry size and on a lined baking sheet, sprinkle with salt and pepper. Roast for 20 minutes until soft.

3. Bring a sauce pan with water to a boil. Quickly blanch the asparagus for 90 seconds. Want the color and the crunch to still be intact.

5. Remove the potatoes from the oven and set aside. Remove asparagus and drain on paper towel.

6. In a bowl, combine peanut butter, soy sauce, sriracha, mustard, salt and pepper. Stir until all combined and smooth.

7. To prep to build the spring rolls, wet a piece of paper towel or a tea towel and set on a ceramic plate. Have a large bowl filled with warm water right next to you. Place one piece of rice paper in the warm water and let soak until it begins to give and become flimsy, but not falling apart or tearing. About 20-30 seconds max. Set spring roll on damp towel.

8. Layer your spring roll with the cabbage, 4-5 of each potato and 5 asparagus spears. Drizzle with sriracha and sesame seeds. Tuck in the small ends of the spring roll, then gently, roll the spring roll as you would a burrito, keeping it as tight as possible. The spring roll will stick to the other side.

9. Slice down the middle t split and serve with the spicy peanut butter sauce.

What I love most about these vegan spring rolls are the colors. The vibrant purples, oranges, and greens really remind me why eating vegan is a pleasure - the food is just so colorful. The warm potatoes just melt in your mouth and the asparagus and cabbage add the crunch that is needed. The peanut sauce adds additional heat to the dish. 

While I think my first attempt at spring rolls was probably in the B to B+ range, I will continue to experiment and fineness the recipe until it becomes second nature. Can't wait to try with different fruits and vegetables and share with my friends.

Cheers,

Kate