I’ve been making sweet potato and “chicken” spring rolls lately. They’re really good. They aren’t fried. They are the fresh, soft, and flavorful Vietnamese kind. You know, the ones that are filled with veggies and tofu and sometimes shrimp. I don’t really eat shrimp. I mean, occasionally when I’m drunk at a wedding I might eat a piece of shrimp. Shhh. Don’t tell anyone.
I couldn’t possibly pretend to have a process. Some folks have a culinary process or so they say. I don’t really know how I ate a Vietnamese spring roll and then ended up making my own with such non-traditional and even quite possibly southern fillings. It just happened. I had a flash of thought and flavor and pictured sweet ripe sweet potato, cool salty vegetarian chicken, and spicy scallions. Creating this recipe taught me one very important fact, a truth of life perhaps…
Carbs are the secret to happiness.
You’ll believe me when you eat these.
What you need
- Spring roll wrappers aka rice paper
- Baked or boiled sweet potato
- Vegetarian “Chicken”
- Chives or scallions
- Bean sprouts, rice noodles, lettuce or other veggies (optional)
More info
The non-optional ingredients are relatively easy to come by. I recommend using a very sweet sweet potato for the best results. I recommend a Korean sweet potato or a boniato. I used a shredded vegetarian chicken that I picked up at an Asian market. For best results use a vegetarian chicken that is a little salty. You could substitute a savory/ salty firm tofu for the vegetarian “chicken”.
How to assemble it
Cut one inch slices of sweet potato. One or two slices for each spring roll that you want to make!!! You want the veggie chicken to be about the same size and shape so that it can sit on top of the sweet potato. You want enough space to lay some scallion or chive and other veggies if desired on across these vegetables. It looks something like the pictures below.
Place the ingredients in the middle of the wrapper on a plate. Sweet potato on the bottom and everything else on top. Don’t add the scallions or chives yet.
Fold in the sides as seen above. Then place the scallions or chives.
Fold one side over the chives. Prepare to roll. It needs to be rolled a little tightly. You’ve got to be gentle though. It’s hard! Okay, not really, but it can be a bit challenging.
Here is an example of a finished product.
I am thrilled with this recipe. And thank you for the video. You’re right! Spring Rolls have always been a little mysterious to me. I can’t wait to give this recipe a try. All my favorite ingredients, and a great “company” piece. I am having a small Academy Awards party next month, I think these will make the hors d’oevres, if not the central act! Thanks for so much detail! Debra
Just make sure you like it before you serve it! Lol!
Looks good!
I love spring rolls, but would probably leave out the noodles. Greata dvice on assembly!
Thanks!
These caught my eye – Spring Rolls are one of my fave items to pick up from the sushi counter at my grocery store. I’ve never tried making them. You make it look easy! Thx!
~Rebecca
You’re welcome!!!
Looks delicious! I’ve never made spring rolls before! I must try this sometime! Have a great weekend!
Oh, do try it soon!
Fabulous! I haven’t yet tried any fake chicken, but I’m looking forward to making this. I actually just posted my own favorite veggie summer roll this week!
Oh, how I heart carbs!
Me too!!!
Oh yummy yummy in my tummy! What a clever creation with the sweet potato. And I sure the chik’n could be subbed for lots of different proteins. Tofu? Mmm, another great recipe!
You can substitute all different kinds of proteins, yes!!!
the video is so helpful… love the colourful no-deep-fry spring roll//// this looks so fresh & healthy
Thank you!!!