Sweet Potato Noodle Spring Rolls
Sweet potato noodle spring rolls are made with Korean Japchae noodles and rolled into spring roll wrappers with chicken and vegetables.
Servings: 20 Servings
- 1 package sweet potato vermicelli or rice noodles
- 1 tablespoon sesame oil
- 1/4 cup soy sauce
- 2 skinless, boneless chicken breasts cut into 1-inch pieces
- 1 red bell pepper cut into thin 1-inch long pieces
- 1 carrot cut into thin half-circles
- 1 cup very small broccoli florets
- 1 package spring roll wrappers
- Gyoza sauce for dipping
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 no 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.
Serving: 1roll | Calories: 91kcal | Carbohydrates: 14g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 308mg | Potassium: 103mg | Fiber: 1g | Sugar: 1g | Vitamin A: 731IU | Vitamin C: 12mg | Calcium: 15mg | Iron: 1mg