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THIS POST IS SPONSORED BY KAMIKOTO. THANK YOU FOR ALLOWING ME TO CONTINUE CREATING GREAT CONTENT FOR YOU BY SUPPORTING PARTNERSHIPS WITH SUPER AWESOME BRANDS THAT HFHL LOVES TO WORK WITH! AS ALWAYS, OPINIONS REMAIN 100% MY OWN.
I’m not going to pretend to be an expert at creating the masterpieces you see at your favorite sushi restaurants. I’m not going to act like I really know what I’m doing when it comes to making spring rolls and sushi and all that jazz.
But there is one thing I do know and can be an expert on:
I know what tastes good!
One of my favorite sushi places in Utah is Osaka Sushi. They have a huge selection of rolls, and even better, their selection of vegetarian options is over-the-top awesome.
I’m used to going to sushi restaurants and feeling lucky to enjoy the same old avocado, carrot, and cucumber roll. Although delicious, I wish more places would offer more veggie options like Osaka does.
ANYWAY, so this particular sushi place has one of my favorite rolls I’ve ever had ever, the Fashion Roll.
It’s filled to the max with fried sweet potato, fried asparagus, lettuce, avocado, cream cheese, and a few other things I’m not fancy enough to know what they are.
I just knew I had to recreate something like it at home. And that I did.
And giirrrrrl you’re gonna be glad I did once you try them out.
This was actually my first time playing around with rice paper (which is totally apparent by my sloppy wrapping technique), and although it’s a little weird and finicky to work with, I love how light it is for the warmer months.
Another thing I’ve taken away from just about every sushi restaurant I’ve been to when admiring the sushi masters is that you have got to have a big ol’ sharp knife. One that will easily slice through all those veggies.
One that will cut your rolls in half without smashing all those beautiful layers into an ugly mess.
This sharp Kamikoto knife right here has become my right-hand-man in the kitchen. It’s my most-used tool. It gets all the jobs done. It may scare the bajeezus out of me and my clumsy self, but knowing it has the ability to slice right through my veggies without any trouble gives me piece of mind. The high-quality steel crafted right from Japan gives it the strength and durability to last a lifetime.
That’s not something I can say about the knife set I got for $19.99 a few years back…
Also, I don’t know about you, but I’m all about looking at pretty things, and DANG this knife is sleek! I always feel a little fancy when I put it to work in my kitchen.
To learn more about Kamikoto knives, make sure you check out their site.
VEGGIE SPRING ROLL VIDEO
- 1 sweet potato, peeled and roughly julienned
- 1 bunch asparagus, trimmed and chopped in half
- 1 cup spinach
- 1-2 avocados, peeled and thinly sliced
- 1 cup quinoa, barley, or brown rice, cooked
- 16 sheets rice paper
For dipping sauce
- 1/2 cup vegan mayo, (or regular mayo if you prefer)
- 2 Tbsp pure maple syrup, brown rice syrup, or honey
- 2 tsp soy sauce, (or braggs aminos)
- 1/4 tsp ground ginger
- In a non-stick skillet, cook sweet potato and asparagus over medium high heat until just barely cooked, about 4-5 minutes. You still want to retain some bite but be able to pierce with a fork. Set aside.
- To start building the spring rolls, you must prepare the rice paper. In a shallow, but wide, dish of water, dip one rice paper in and swish back and forth for about 5 seconds or until it seems a little more pliable. Remove from water and quickly fill with all fillings. Working quickly is key so the paper doesn't stick to your work surface. Roll rice paper tightly around filling, cut in half with a sharp in knife and set aside to continue with the rest of the spring rolls.
For Dipping Sauce
- Combine all ingredients together in a small bowl. Mix well until completely incorporated and serve alongside spring rolls.
- Be sure to only work on one spring roll at a time. Dip one rice paper. Fill it. Roll it. Cut it. Set it aside, and then dip the next rice paper. You may be tempted to dip multiple papers at once to save time, but patience is the name of the game here.
- Wait for spring rolls to dry completely before stacking on top of each other, either to serve or store in a container. They will completely stick together if you don't wait.
- Rolls & sauce can be kept in an air-tight container in the fridge for up to 4 days, but they're best if enjoyed immediately.
If you make this recipe, be sure to snap a picture, upload it to Instagram and tag me (@happyfoodholly) and use the hashtag #inspiredbyholly