Sweet Potato Noodle Spring Rolls
Submitted By: Cookin' Canuck
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.