Have you ever had a spring roll with raisins? They are soooo delicious, especially beef with raisins! Yum! When I was vegetarian back in 2017, I was craving beef spring rolls with raisins & came up with this recipe! I replaced the beef with sweet potatoes to make them a hearty appetizer.
This recipe makes 14 mini appetizer spring rolls. These spring rolls are sweet and delicious. This is definitely something I can see myself bringing to a pot-luck party to get my friends to try something different that is plant-based and super tasty!
Sweet Potato & Raisin Spring Rolls
Servings 14 Spring Rolls
Equipment
- Baking Sheet, Parchment Paper
Ingredients
- 2 Sweet Potatoes
- 7 Large Square Pastry Sheets (cut in half – lengthwise)
- Half cup Raisins
- 1 tbsp Salted Butter or Vegan Butter
- 1 tbsp Brown Sugar
- 1 tsp Cinnamon
- 1 tsp Nutmeg
- Half tsp Sea Salt
- Olive Oil
- Plum Sauce for dipping
Instructions
- Peel sweet potatoes & cut into half inch cubes. Boil until soft.
- Smash cooked sweet potatoes in a mixing bowl with butter
- Add raisins, brown sugar, cinnamon, nutmeg & salt
- Mix thoroughly
- Cut pastry paper in half lengthwise
- Scoop a large tablespoon of sweet potato mixture onto the center of the pastry sheet
- Fold the paper over the sweet potato and roll
- Tuck in the edges like you are wrapping a present
- It should look like this >>
- Place on a baking sheet lined with parchment paper
- Coat springrolls on both
- Bake at 400°F for 10 minutes on each side or until golden & crispy
- Serve with plum sauce
Notes
- This recipe is sweet & savoury
- To make it a little less sweet, leave out the brown sugar
- Freezes well
- Can be made vegan with vegan butter
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