MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sweet Potato Summer Rolls
 Categories: Vegetarian, Vietnamese
      Yield: 4 Servings
 
MMMMM------------------------SUMMER ROLLS-----------------------------
      4    Sweet potatoes (750 g)
      2 tb Rapeseed oil
      2 tb Teriyaki marinade
    150 g  Rice vermicelli noodles
    130 g  Crunchy peanut butter
     30 g  Fresh mint; leaves picked
     30 g  Fresh coriander; leaves
           -picked
    100 g  Baby-leaf spinach
     16    Rice paper rolls (22 cm)

MMMMM-----------------------DIPPING SAUCE----------------------------
      2 cl Garlic; peeled and crushed
      1 tb Caster sugar
      2    Bird's-eye chillies; finely
           -chopped
      2 tb Vegan fish sauce
      1    Lime; juice of (1-1/2 tb)
 
  Preparation time: 10 minutes
  Cooking time: 1 hour
  
  Heat the oven to 220 C (200 C fan)/425 F/gas 7. Wash the sweet
  potatoes, then cut them lengthways into 1/2 to 3/4 cm-thick slices
  (no need to peel them). Put these in a bowl, pour over the oil and
  teriyaki marinade, then rub to coat. Tip onto 2 large baking trays,
  then roast for 20 minutes, until golden and blackening in spots.
  
  Meanwhile, put all the ingredients for the dipping sauce and 2 tb of
  water in a small bowl, and stir to mix. Split into two small bowls
  (or even four; double the recipe quantities, if need be) for easy
  access, then put to one side.
  
  Cook the noodles according to the packet instructions, then drain,
  rinse under cold water and drain again. Snip with a pair of kitchen
  scissors to make them easier to handle.
  
  Once the sweet potato slices are out of the oven, prepare a rolling
  station: you'll need a large chopping board, a large bowl of hand-hot
  water and the filling ingredients--that is, the peanut butter,
  herbs, spinach, sweet potato slices, and noodles.
  
  Dip one rice paper into the bowl of water, rotating it like a wheel
  to get it wet all over. Be brave and brief--it should still be
  firm-ish. Put the rice paper on the chopping board. Place 2 sweet
  potato slices on the lower 3rd of the paper, then dollop on a heaped
  teaspoon of peanut butter and use the back of the spoon to spread it
  over the sweet potato. Top with a big pinch of spinach (about 10
  leaves) followed by a big pinch of noodles (around 30 g), then roll
  once. Place a few mint leaves and coriander leaves on the paper next
  to the rolled bit, then roll again, folding in the sides as you go.
  Put the summer roll to one side and repeat with the remaining rice
  papers and filling. You may need to top up the soaking water with hot
  water from the kettle as you go along.
  
  The rolls are best eaten shortly after they're made, but you can keep
  them fresh by covering them with a clean, damp tea towel. Serve on a
  large platter with the bowls of dipping sauce alongside.
  
  Recipe by Meera Sodha
  
  Recipe FROM: Dinner by Meera Sodha, 2024
 
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