Preheat oven to 350°
Cut 6 Brussels sprouts into long strips
Using a cheese grater, grate 1/2 of a sweet potato
In a bowl, add tamarind paste, soy sauce, salt and water
Mix well and set aside
In a stir fry pan, add sesame oil and heat at medium heat
Add the onions, ginger and garlic. Mix until the onions are translucent
Add the Brussels sprouts and sweet potatoes. Stir fry for a few minutes
When the Brussels sprouts are soft, add the tamarind sauce mixture and mix well
Cook for about 2 more minutes. Continue stirring this time.
In a small bowl, add 1 cup of water and in a separate bowl add 1 cup of oil
Set one egg-free wonton on a flat surface such that it looks like a diamond
Add the Brussels sprouts mixture in the middle
Start with the bottom of the diamond. Fold it over the stuffing
Wet the edges of the unfolded parts of the wrapper.
Then fold the left and right sides.
Finally fold the top of the wrapper to close it.
Make about 8-10 more spring rolls in the same way
On a lightly oiled baking tray, place the spring rolls.
Using a basting brush, lightly brush the top of the spring rolls with oil
Bake in the oven for about 7-10 minutes.
When the top of the spring rolls has browned, remove from the oven and let it cool.