Cranberry Goat Cheese Spring Rolls with Spinach and Sweet Potatoes

Saute your cranberry spinach goat cheese salad and turn it into a colorful spring roll. As with a lot of my recipes, the original inspiration stemmed from a list of things I needed to use up: sweet potatoes, half a box of spinach, garlic herb goat cheese I had purchased for another project and ended up not using, and a package of spring roll wrappers that has been in my fridge longer than I care to disclose. I did make a quick trip to the store for the cranberries and I’m glad I included them in the recipe. These can be prepped a few hours before a party and stored in the refrigerator as long as you separate them so they don’t stick to each other.

Cranberry Goat Cheese Spring Rolls 2

Cranberry Goat Cheese Spring Rolls 8

Ingredients:

  • 2 cups chopped sweet potatoes
  • 4 big handfuls spinach (I haven’t figured out the secret to measuring spinach yet so interpret as you see fit. I could weigh it, but are you really going to get out a kitchen scale?)
  • 1 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 teaspoon freshly grated ginger (I keep it peeled in the freezer and then you can grate it easily with a zester)
  • 1 tablespoon coconut or olive oil
  • 1 tablespoon fresh basil chopped
  • 2 tablespoons fresh green onions chopped
  • 1 cup dried, sweetened cranberries
  •  4 oz. garlic herb goat cheese (I got mine from Aldi). If you have plain, just add some garlic powder and Italian seasoning to give it some flavor.
  • 10-12 spring roll wrappers (I used ten, but my rolls were probably on the larger side.)

Cranberry Goat Cheese Spring Rolls 1

Cranberry Goat Cheese Spring Rolls 4

Cranberry Goat Cheese Spring Rolls 7

Cranberry Goat Cheese Spring Rolls 5

Cranberry Goat Cheese Spring Rolls 6

 

Instructions:

  1. Chop sweet potatoes and boil for about 10 minutes or until tender.
  2. Drain water and add to saute pan with spinach, salt, cinnamon, ginger, and coconut oil.
  3. Cook on medium high heat for about 5 minutes or until spinach cooks down.
  4. Turn off heat and mix in basil, green onions, and cranberries. Let the mix cool.
  5. One at a time, wet a spring roll wrapper in water for 10-15 seconds (see photo) and place on towel. Fill with mix and add a line of goat cheese. Roll as shown and place on plate. Keep the rolls separate so they don’t stick to each other. In other words, don’t make a cute little stack like I did for the photo.
  6. Chill in refrigerator before serving.

Cranberry Goat Cheese Spring Rolls 3

Cranberry Goat Cheese Spring Rolls 9

Author: Spicy Pineapple

Janette Rawls is a teacher, professional dance artist, cancer survivor, and recipe inventor.

Leave a Reply