Sweet Potato Sausage Spring Roll

Sweet Potato Sausage Spring Rolls

Some friends invited us over for a little dinner party so of course I wanted to bring something tasty. I thought spring rolls would be good because I could lightly fry them, then cool them off, and put them in the oven when we got to the dinner. I made some more traditional veggie ones, but thought I would switch things up and try a new filling. I recently had some tasty sweet potato fries with a curry aioli, so I was inspired by those to make these rolls. At the last minute, I realized some sausage would be great to throw in the mix.

I roasted the sweet potato so it would be dry in the mix, but also so there would be a little of that caramelized sweet potato flavor.

In the bowl with some sausage and scallions

then just roll em up!

One of the main keys to making spring rolls is rolling them long and skinny and not short and fat.

Fry them up and they are ready to eat!

The sauce was mayo, garlic, ginger, hot sauce, mustard, and curry powder.

Crispy, creamy, salty, and so good!

Sweet Potato Sausage Spring Rolls

A thin and crispy spring roll filled with mashed sweet potato, breakfast sausage, and scallions, with a curry mayo dipping sauce.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Appetizer, Snack
Cuisine: American, Indian, Thai
Keyword: fried, stuffed
Servings: 15 rolls

Ingredients

  • 2 sweet potatoes peeled and chopped into 1 inch cubes
  • olive oil
  • 1/2 pound breakfast sausage casing removed if needed
  • 3 scallions sliced thin
  • 1 tablespoon soy sauce
  • thin spring roll sheets
  • oil for frying

Sauce

  • 1/2 cup mayo
  • 1 teaspoon grated ginger
  • 1 teaspoon grated garlic
  • 1 tablespoon mustard
  • 1 teaspoon hot sauce
  • 1 teaspoon madras curry powder to taste
  • salt and pepper

Instructions

  • Preheat oven to 400. Toss the sweet potato with some salt and olive oil on a sheet pan. Roast until fork tender, about 20-30 minutes.
  • Cook the sausage in a frying pan until browned, breaking it up into small crumbles as it cooks.
  • Add the sausage to a bowl with the sweet potato and mash until smooth. Stir in the scallions and the soy sauce.
  • Open the spring roll wrappers and cover with a damp paper towel to prevent them from drying out.
  • One by one, add some filling and roll the spring rolls. Make them thin and long as opposed to short and fat. Use a little water to seal them, and keep them seam side down until ready to fry.
  • Preheat the oil to 350 and fry for a minute or two until starting to brown
  • For the sauce – mix all the ingredients together in a bowl. Adjust seasoning to personal taste.
  • Serve the spring rolls with the sauce.

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