These sweet potato risotto baked spring rolls make the perfect vegan and gluten free holiday appetizer for entertaining guests with intolerances!
Real talk: appetizers are my jam. Call me a commitment phobe, but most days I’d way rather eat a plate full of appies than limit myself to a single meal. I also often can’t decide between my favourite dishes, so today I decided to mash a few of my favourites together and share my sweet potato risotto baked spring rolls.
Yes, you heard me. Risotto IN a spring roll wrapper, baked to perfection.
How to Make Sweet Potato Risotto Baked Spring Rolls
Well, first you have to make risotto and my version could not be simpler. Yes, you have to stir, stir and stir. But you really can’t screw this up. I add some mashed sweet potatoes to up the sweetness factor, some vegan cream cheese for a little cheesy pull, and throw in some cranberries, pecans and apples for a holiday flair. Okay so that’s risotto. But we’ve got to transform this into Sweet Potato Risotto Baked Spring Rolls.
This is the easy part. Simply lay out your spring roll wrappers, and add a few tablespoons of filling down the middle. Moisten the outsides with some water and roll that bad boy up. Come on. Don’t pretend you don’t know how to do this from your rebellious teenage years.
These Sweet Potato Risotto Baked Spring Rolls are a vegan and gluten free holiday appetizer that is perfect for satisfying the masses with a variety of dietary restrictions. I like to dip mine in homemade cranberry sauce (like this one here) but the canned stuff is just as tasty in a pinch.
The best part is that you can totally play with the flavours in your Sweet Potato Risotto Baked Spring Rolls. Instead of cranberries, pecans and apple, you could add caramelized onion, mushrooms, celery and walnuts. You could add leftover turkey if you don’t mind the meat, or some shredded cheese if you’re okay with dairy. You can literally roll anything into a spring roll wrapper and it will be a good time.
Now I want to know, have you made Sweet Potato Risotto Baked Spring Rolls?
Have you ever even thought about putting RISOTTO into a SPRING ROLL? Mind blown, right?
Leave me a comment below with your thoughts!
Sweet Potato Risotto Baked Spring Rolls
- 1 tbsp olive oil
- 2 cloves garlic minced
- 2 tbsp sage minced
- 1 cup arborio rice
- 1/4 cup dry white wine
- 1 L vegetable stock
- 2 sweet potatoes
- 1/2 cup pecans crushed
- 1/2 cup dried cranberries
- 1 green apple finely diced
- 1 tsp apple cider vinegar
- 1/2 cup vegan cream cheese
- Salt and pepper to taste
- 24 small spring roll wrappers
- Cranberry sauce homemade or store bought for dipping
- Preheat oven to 400 F and lightly grease a baking sheet.
- In a small saucepot heat the stock over medium heat until simmering.
- In another medium saucepot, heat the olive oil over medium heat. Add in the garlic and sage and stir for 30 seconds. Add in the rice and stir until coated, then add the wine. Stir until absorbed, then start to add in the stock, ladle by ladle, stirring constantly until the liquid is absorbed. Continue until the rice reaches an al dente consistency.
- Meanwhile, pierce the potatoes a few times with a fork and microwave for 15-20 minutes until very soft. Scoop the flesh out into a bowl and mash well.
- Once the risotto is cooked, add in the sweet potatoes, pecans, cranberries, apples, vinegar, and cream cheese. Season with salt and pepper to taste.
- Working with one roll at a time, place the wrapper in front of you on a clean counter. Using your finger, brush a bit of water all around the edges in a border, and add about 2-3 tbsp of filling horizontally in the lower third of the spring roll wrapper. Wrap the bottom corner over the filling then brush a little water onto the now exposed edges of the wrapper. Fold the sides over tightly in towards the middle, then roll the egg roll to close tightly. Make sure to seal any openings or gaps using a bit of water as your super glue. Continue with the remaining spring rolls.
- Spritz the spring rolls with a little olive oil in an oil atomizer and bake for 10 minutes. Remove from the oven, flip the egg rolls and sprinkle the tops with a touch of sea salt. Bake for an additional 10 to 12 minutes or until super crispy and browned. Once finished, transfer to a plate lined with paper towel.
- Serve with cranberry sauce for dipping and enjoy!
Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.