Vietnamese Sweet Potato and Black Bean Summer Rolls with Peanut Sauce

By · Reviewed by AislePrompt Editorial · ·

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 (vegetarian) ready in about 45 minutes blends grams sweet potato, peeled and cubed, canned black beans, drained and rinsed, sheets rice paper wrappers into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.

Prep: 20 min Cook: 25 min Serves 4 Vietnamese cuisine 280 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Vietnamese Sweet Potato and Black Bean Summer Rolls with Peanut Sauce take to make?

Total time is about 45 minutes (20 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Vietnamese Sweet Potato and Black Bean Summer Rolls with Peanut Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Vietnamese Sweet Potato and Black Bean Summer Rolls with Peanut Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Vietnamese Sweet Potato and Black Bean Summer Rolls with Peanut Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Vietnamese Sweet Potato and Black Bean Summer Rolls with Peanut Sauce vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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