Hostess With The Mostess

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.

Sweet Potato Noodle Spring Rolls Cookin’ Canuck

Recipe Source:

Cookin’ Canuck