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.
- 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.)
- Chop sweet potatoes and boil for about 10 minutes or until tender.
- Drain water and add to saute pan with spinach, salt, cinnamon, ginger, and coconut oil.
- Cook on medium high heat for about 5 minutes or until spinach cooks down.
- Turn off heat and mix in basil, green onions, and cranberries. Let the mix cool.
- 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.
- Chill in refrigerator before serving.