Roasted Cabbage and Sweet Potato Summer Rolls with Tahini Dip
Fresh Vietnamese-style summer rolls filled with roasted red cabbage and sweet potato matchsticks, crisp daikon radish, and scallions, all wrapped in delicate rice paper. The roasted vegetables add a warm, caramelized sweetness that contrasts beautifully with the fresh herbs and crunchy texture. Served with a creamy tahini dipping sauce infused with garlic, ginger, and sesame oil, these rolls make an excellent light lunch, appetizer, or healthy dinner option. The combination of roasted and raw vegetables creates interesting textural layers while keeping the dish naturally nutritious and satisfying.
Ingredients
- ½ head red cabbage
- 1 large sweet potato
- 1 teaspoon olive oil
- ¼ teaspoon salt
- 1 small daikon radish
- 2 scallions
- 6 brown rice paper wrappersregular rice paper1:1none
traditional option
- cilantro, for topping
- ¼ cup tahini
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, minced
- 2 teaspoons sesame oil
- 2 teaspoons soy sauce or tamari
- lemon juice, from half a lemon
- 2 tablespoons water
Instructions
- 1
Heat oven to 400 degrees F
- 2
Remove core and cut cabbage into large wedges
- 3
Slice sweet potato into thin matchsticks and toss with olive oil until well coated
- 4
Place cabbage and sweet potato on a parchment lined baking sheet
- 5
Roast 20 to 25 minutes until sweet potatoes are tender
- 6
While vegetables are roasting, slice daikon radish into thin matchsticks and chop scallions
- 7
Mix together ingredients for dipping sauce and set aside
- 8
When vegetables are done roasting, remove from oven and let cool to touch
- 9
Soak the rice paper for 10-15 seconds in warm water
- 10
Place rice paper on a cutting board and layer daikon, cabbage, and sweet potatoes
- 11
Sprinkle with chopped scallions
- 12
Roll, tuck, and fold in sides as you go
- 13
Continue with remaining ingredients
- 14
Cut in half and serve with dipping sauce
Tips
Let roasted vegetables cool completely before assembling to prevent the rice paper from tearing
Work with one rice paper at a time and keep others covered to prevent drying out
Don't overfill the rolls - less filling makes them easier to wrap tightly
Good to Know
Wrap assembled rolls individually in damp paper towels and refrigerate up to 2 days
Roast vegetables up to 2 days ahead and store refrigerated
Cut diagonally and arrange on platter with small bowls of dipping sauce
Common Mistakes
Don't oversoak rice paper or it will tear when rolling
Avoid overfilling rolls to prevent bursting during wrapping
Substitutions
Gluten-Free Swaps
Nut-Free Alternatives
General Alternatives
traditional option
FAQ
Can I make these ahead of time?
Yes, wrap assembled rolls in damp paper towels and refrigerate up to 2 days. The rice paper may become slightly chewy but they'll still taste great.
What if I can't find rice paper wrappers?
Look in the Asian food section of grocery stores or order online. Alternatively, serve the filling as a salad with the tahini dressing.
How long does the tahini sauce keep?
Store the dipping sauce in the refrigerator for up to one week. Stir well before serving as separation is normal.