Go Back
+ servings

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


  • 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


  • 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


  • 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.