In a small medium sauce pan bring water to a boil. Add in sugar and whisk together. Lower heat to a slight simmer and let cook for 5minutes.
Add in strawberries and pinch of salt and cook for 10minutes or until it reaches a desired consistancy.
Preheat oven to 400degrees. Spray or brush with oil a baking sheet.
Blend together sweet potatoes, almond extract, almond milk and pinch of salt. Consistency should very tacky and not liquidy.
To assemble the spring rolls prepare a large mixing bowl with some warm water and a tea towel on a cutting board.
Carefully separate the spring roll paper for one individual sheet**. Immerse the paper gently in the warm water for 5-10 seconds. Paper should start to soften but still be somewhat firm.
Place paper onto tea towel. Carefully place a teaspoon amount of chopped pecans about an inch from the bottom.
Add a spoon full amount of sweet potato mixture on top of the pecans.
At this point the paper should be more malleable. Fold the bottom of the paper over the pecan/sweet potatoes and then slowly fold in the sides. Finish by rolling it all up. Be extremely gentle not to crack or puncture the paper. This does not have to be an extremely tight folding and rolling.
Place completed spring roll onto baking sheet.
Repeat assembly until the sweet potato mixture is used.
Lightly brush the rolls with coconut oil.
Bake for 25-30minutes. Flip the rolls half way through.
Let cool 5-10minutes. Plate and top with strawberry sauce.
*With or without skin
**Can double up on paper to ensure they don’t crack during baking