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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.
Prep Time25 mins
Cook Time10 mins
Total Time35 mins
Course: Appetizers
Cuisine: Korean
Keyword: Spring Rolls, Sweet Potato Noodles
Servings: 20 Servings
Calories: 91kcal


  • 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