2tablespoonpure maple syrupbrown rice syrup, or honey
2teaspoonsoy sauce(or braggs aminos)
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.