sweet potato spring rolls

sweet-potato-spring-rollsHoliday season is almost upon us, so it’s time to get those snacks and starters ready for those inevitable friend and family invasions! These super healthy, stuffed-with-goodness spring rolls will do just the trick.


Sweet Potato Spring Rolls


4 tblspn olive oil (for brushing)

20 sheets of spring roll pastry

100g crumbled fetts

1 carrot, cubed and cooked

1/2c lentils (dry)

3/4c quinoa

2 sweet potatoes, cubed and cooked

1 spring onion, sliced finely


  • Preheat oven to 200 degrees
  • Cook lentils and quinoa together (a rice cooker works well)
  • Mash sweet potato and carrot, then combine with quinoa and lentils and allow to cool
  • Add spring onions and fetta, and mix
  • Scoop 1.5 tblspns into the corner of a spring roll wrap, fold sides in and roll to the end, adding water to make pastry stick as needed
  • Brush spring rolls with oil and bake for 25 minutes or until they’re golden.
  • Spring rolls can be frozen before baking and then baked from frozen when required (after being coated in more olive oil)

Recipe credit here.

Enjoy! 🙂