1.5 sweet potatoes
chili powder or chipotle powder
1/2 small cabbage, shredded
1.5 carrots, julienned
spring roll wrappers
Begin by peeling and cubing the sweet potatoes. Boil, until tender, about 10 - 15 minutes. Drain and mash with cumin and chili powder to taste along with salt and pepper.
Put a spring roll wrapper in warm water (I usually use a pie pan for the water, it is about the same size as the wrapper) until it is softened. Place the wrapper on a plate lined with paper towels. Add sweet potatoes down the middle and top with some cabbage, carrots, cilantro, and a few squirts of sriracha. Roll up like a burrito. Repeat with the remaining spring roll wrappers until the sweet potatoes are gone.
For the peanut sauce: in a bowl combine 1 - 2 spoonfuls of peanut butter. Add 1 t of sesame oil with a couple of squirts of sriracha. Add a few tablespoons of hot water until the peanut butter mixture can be mixed easily. Stir until combined. Eat with spring rolls.
Both of us loved the spring rolls with the peanut sauce! Unfortunately, there was not enough food in this lunchbox to sustain us all day, but it was really good. We were both starving when we were going home. Hmm, I need to pack more food.
Also included was carrot sticks, kiwi fruit, pear, and blueberries.