Ingredients
- 1 medium (500g) sweet potato, peeled and chopped into 3cm chunks.
- 2 serves leftover Juicy Jerk Chicken, defrosted.
- 1/2 head baby cos lettuce, leaves washed and finely shredded.
- 2 teaspoons ground coriander.
- 1 teaspoon curry powder.
- 1/2 cup mint leaves, finely choped.
- 2 teaspoons sesame seeds.
- 8x 18 cm spring roll papers.
- olive oil, for greasing.
Satay Sauce
- 400 ml can of coconut cream.
- 1/2 cup natural crunchy peanut butter.
- 1 teaspoon turmeric.
- 1/2 teaspoon ground cumin.
- 1 teaspoon ground coriander.
Directions
- 1. Add sweet potato to a pot and cover with water. Place on high heat and bring to the boil. Reduce to a simmer for 10 minutes or until sweet potato is soft. Drain and mash with a fork.
2. To make Satay Dipping Sauce combine all ingredients in a small saucepan and bring to a boil over medium heat. Reduce heat to low and cook sauce for 10 minutes, stirring occasionally, for the sauce to cook down and thicken.
3. Preheat oven to 200ºC / 400ºF / Gas Mark 6. Line a baking tray with baking paper.
4. Place all ingredients except for pastry, oil and dipping sauce in a bowl and mix well to combine.
5. Working with one sheet at a time, place about 1/4 cup filling into the lower third of the pastry forming a log. Fold over the sides then working from the bottom end, roll up the pastry and stuffing, fairly tightly into a log-shaped parcel.
6. Place on a tray and brush lightly with olive oil. Repeat with the remaining pastry and stuffing.
7. Cook for 10-12 minutes, turning halfway, or until the parcels are golden.
8. Place four parcels on a serving plate and four parcels in a lunchbox for lunch tomorrow. Serve with satay dipping sauce.
Store any remaining dipping sauce in a container in the fridge.
Note
If you don't have any leftover Juicy Jerk Chicken you can cook some more or use ⅛ of a store-bought roast chicken instead.
Spring roll papers can be found in the freezer section at most Asian grocers. These will bake crispy for an almost-authentic spring roll crunch.
Paleo option: Serve the filling in fresh lettuce cups
Doing some entertaining and looking for something a little special? This recipe is perfect for a treat and will impress your friends when it hits the table.
Ingredients
- 1 medium (500g) sweet potato, peeled and chopped into 3cm chunks.
- 2 serves leftover Juicy Jerk Chicken, defrosted.
- 1/2 head baby cos lettuce, leaves washed and finely shredded.
- 2 teaspoons ground coriander.
- 1 teaspoon curry powder.
- 1/2 cup mint leaves, finely choped.
- 2 teaspoons sesame seeds.
- 8x 18 cm spring roll papers.
- olive oil, for greasing.
Satay Sauce
- 400 ml can of coconut cream.
- 1/2 cup natural crunchy peanut butter.
- 1 teaspoon turmeric.
- 1/2 teaspoon ground cumin.
- 1 teaspoon ground coriander.
Directions
- 1. Add sweet potato to a pot and cover with water. Place on high heat and bring to the boil. Reduce to a simmer for 10 minutes or until sweet potato is soft. Drain and mash with a fork.
2. To make Satay Dipping Sauce combine all ingredients in a small saucepan and bring to a boil over medium heat. Reduce heat to low and cook sauce for 10 minutes, stirring occasionally, for the sauce to cook down and thicken.
3. Preheat oven to 200ºC / 400ºF / Gas Mark 6. Line a baking tray with baking paper.
4. Place all ingredients except for pastry, oil and dipping sauce in a bowl and mix well to combine.
5. Working with one sheet at a time, place about 1/4 cup filling into the lower third of the pastry forming a log. Fold over the sides then working from the bottom end, roll up the pastry and stuffing, fairly tightly into a log-shaped parcel.
6. Place on a tray and brush lightly with olive oil. Repeat with the remaining pastry and stuffing.
7. Cook for 10-12 minutes, turning halfway, or until the parcels are golden.
8. Place four parcels on a serving plate and four parcels in a lunchbox for lunch tomorrow. Serve with satay dipping sauce.
Store any remaining dipping sauce in a container in the fridge.
Note
If you don't have any leftover Juicy Jerk Chicken you can cook some more or use ⅛ of a store-bought roast chicken instead.
Spring roll papers can be found in the freezer section at most Asian grocers. These will bake crispy for an almost-authentic spring roll crunch.
Paleo option: Serve the filling in fresh lettuce cups