Sweet Potato and Black Bean Summer Rolls with Peanut Sauce

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

Fresh rice paper rolls filled with roasted sweet potato, black beans, and crunchy vegetables, served with a savory peanut dipping sauce. This Vietnamese-inspired vegetarian recipe, ready in about 45 minutes, pairs sweet potato, peeled and cubed, canned black beans, drained and rinsed, rice paper wrappers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 300 grams sweet potato, peeled and cubed
• 1 cup canned black beans, drained and rinsed
• 8 sheets rice paper wrappers
• 1 medium carrot, julienned
• 1 medium cucumber, julienned
• 1/4 cup fresh mint leaves
• 1/4 cup fresh cilantro leaves
• 1/4 cup roasted peanuts, chopped
• 3 tbsp hoisin sauce
• 2 tbsp peanut butter
• 1 tbsp lime juice
• 2 tbsp water
• 1 tsp sesame oil
• 1 clove garlic, minced

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 300 grams peeled and cubed sweet potato with 1 tsp sesame oil and a pinch of salt. Spread on a baking sheet and roast for 25 minutes until tender and lightly caramelized.
2. Step 2: In a small bowl, whisk together 3 tbsp hoisin sauce, 2 tbsp peanut butter, 1 tbsp lime juice, 2 tbsp water, and 1 minced garlic clove until smooth to create the peanut dipping sauce.
3. Step 3: To assemble each roll, soak 1 rice paper wrapper in warm water for 15 seconds until pliable. Lay flat on a clean surface.
4. Step 4: Place 2 tbsp roasted sweet potato, 2 tbsp black beans, 2 tbsp julienned carrot, 2 tbsp julienned cucumber, and a few fresh mint and cilantro leaves near the bottom third of the wrapper.
5. Step 5: Fold the sides over the filling, then roll tightly from the bottom to the top to enclose the ingredients. Repeat with remaining wrappers and filling.
6. Step 6: Serve the summer rolls with the prepared peanut dipping sauce for a fresh, light appetizer or snack.