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Sweet Potato Noodle Spring Rolls

Sweet Potato Noodle Spring Rolls


1 package sweet potato vermicelli or rice noodles
1 tbsp sesame oil
1/4 cup soya sauce
2 skinless, boneless chicken breasts, cut into small pieces
Cooking spray or 1 tbsp canola oil
Mixture of veggies - totaling about 2 cups, cut into small pieces
1 package spring roll wrappers
Gyoza sauce for sipping


Bring a pot of water to boil over high heat and add the noodles.  Cook until the noodles are tender.  Drain and rinse in cold water.  Place the noodles into a large bowl and toss with the sesame oil and soya sauce.

Heat a frying pan over medium-high heat.  Spray with cooking spray or heat 1 tbsp canola oil.  Add the chicken and cook until it is not longer pink inside.  Toss the chicken and veggies with the noodles.

Fill a container or bowl with hot water and soak one spring roll wrapper in the water until it is soft, about 15-20 seconds.  Place the softened wrapper on a cutting board and fill with about 1/3 cup of the noodle mixture.  Fold in the sides of the wrapper.  Fold up the bottom flap and roll.  Serve with gyoza sauce.

Cookin’ Canuck

Recipe Source:

Cookin’ Canuck

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