This winter, I quietly fell in love with these vegan sweet potato summer rolls.
Tender sweet potato sticks are coated in a glossy, sweet and slightly spicy Korean-style yangnyeom sauce, then wrapped in soft rice paper with crisp fresh vegetables.
The sauce clings to every piece, creating a rich, balanced flavor—so no dipping sauce is needed.
An easy, hand-held vegan side dish or snack.
Simple to make and ready to enjoy anytime.
Jump to:
🧺 Why You'll Love This Recipe
- A creative twist on classic Vietnamese-style fresh spring rolls
- Made with sweet and spicy yangnyeom sweet potato sticks
- 100% plant-based, yet hearty and satisfying
- No dipping sauce needed
- Easy to serve as a snack, appetizer, or light meal
🍠 Ingredients
Start by preparing the yangnyeom sweet potato sticks — the heart of these vegan summer rolls.
□ Yangnyeom Sweet Potato Sticks – Oven-baked sweet potato sticks coated in homemade yangnyeom sauce (Korean-style chili sauce). Just two pieces per roll add depth and satisfaction. Easily made in a toaster oven. (👉 See the full recipe here.)
□ Lettuce
□ Carrot
□ Cilantro
□ Rice Paper Wrappers – Small 16 cm wrappers work best. Serve whole without cutting for easy handling.
👇 Full measurements are listed in the recipe card below.
🥣 Tools
Get everything ready before you start. It makes rolling easier.
□ Knife and cutting board
For preparing the vegetables.
□ Plate or shallow dish
Fill it with a thin layer of water to soften the rice paper, one sheet at a time.
□ Cloth (such as muslin or a thin cotton towel)
Dampen it lightly and wring it out.
Place the softened rice paper on top and roll there.
A lint-free cloth works best.
🌿 Paper towels can be used, but once they dry, the rice paper may stick and tear.
🥢 Tips for Rolling Summer Rolls
Before you start, review these simple tips.
Keeping them in mind helps prevent tearing and makes rolling easier.
❶ How to Soften the Rice Paper
- Use room temperature or slightly warm water. Cold water softens slowly. Hot water makes it tear easily.
- Don’t wait until it becomes fully soft. Lift it while it’s still slightly firm. It will continue to soften on the cloth.
- Soften one sheet at a time. Stacking them can cause tearing.
❷ How to Roll Neatly
- Use less filling. Too much filling can tear the wrapper.
- Place the filling in the lower third of the wrapper.
- Tear the lettuce into small pieces. Large folded leaves can create air pockets and cause tearing.
❸ How to Prevent Tearing
- Work on a damp cloth so the wrapper doesn’t dry out.
- Avoid paper towels — the wrapper can stick as they dry.
- Wet your hands before touching the wrapper.
- Place finished rolls apart from each other. If they touch, they may stick together!
📖 How to Wrap
Once your tools are ready and you’ve reviewed the rolling tips, it’s time to start wrapping.
🌿 Preparation：
Lay a damp cloth (lightly wrung out) over your cutting board to place the softened rice paper.
- Prep ❶
- Wash the lettuce and cilantro.
- Drain well in a colander.
- Gently pat dry with a kitchen towel or paper towel.
🌿 Gently pat the lettuce flat with your hands. This makes it easier to roll.
🌿 Remove any tough stems from the cilantro for a better texture.
- Prep ❷
- Peel the carrot and cut it into thin strips.
- Soften the Rice Paper
- Fill a shallow plate with water.
- Dip one sheet of rice paper into the water.
- When it starts to soften, remove it and place it on the damp cloth.
- Rolling ❶
- Place two sweet potato sticks in the lower third of the wrapper.
- Make sure to lay them flat.
🌿 If you want certain ingredients to show through the wrapper, place them first.
For example, add cilantro leaves at the very beginning if you want them visible.
- Rolling ❷
- Top with a few sprigs of cilantro.
- Rolling ❸
- Layer on the carrot next.
- Rolling ❹
- Finish with the lettuce, keeping it small so it doesn’t puff up.
🌿 Tear the lettuce into smaller pieces so it stays flat.
If it is folded or rolled, it may expand and tear the wrapper.
- Rolling ❺
- Lift the bottom edge of the wrapper and roll once over the filling.
- Rolling ❻
- Fold both sides inward toward the center.
- Rolling ❼
- Continue rolling tightly until sealed.
🫙 Storage
➤ Best tip: Wrap just before serving
Freshly made summer rolls are at their best. The rice paper keeps its soft, tender texture. Over time, it dries and becomes tough, affecting the overall texture.
➤ Short-term storage
- How: Wrap each roll tightly in plastic wrap and store in the fridge
- Shelf life: 2–3 hours
- Note: Keep the wrap snug so the rice paper doesn’t dry out
➤ Tips for prepping ahead
It’s better to prepare the ingredients rather than the rolls themselves:
- Yangnyeom sweet potato sticks: Can be made a day ahead and stored in the fridge
- Vegetables: Wash and cut on the morning of serving
- Rolling: Save this final step for just before eating
📘 Kitchen Notes｜Ingredient Variations
Here are some ideas for customizing your summer rolls beyond the basic recipe:
➤ Vegetable Variations
- Cucumber: Julienne for extra crunch.
- Napa Cabbage: Shredded, or used instead of lettuce.
- Mizuna: Adds a crisp texture and mild bitterness.
- Red Cabbage: For vibrant color.
➤ Adding Plant-Based Protein
- Firm Tofu or Thick Fried Tofu: Cut into sticks and toss in sweet-spicy yangnyeom sauce for extra flavor.
- Tempeh: Pan-fry and season with the same sweet-spicy yangnyeom sauce.
📚 FAQ
Beni Haruka sweet potatoes are the sweetest and pair beautifully with the homemade yangnyeom sauce. (👉You can check the sweet potato sticks recipe for more details)
You can make these summer rolls without cilantro—they’ll still be delicious🌿
Summer rolls taste best when wrapped just before serving. Over time, the rice paper can dry out and become tough.
If you want to prepare them in advance, wrap each roll individually in plastic wrap and store in the refrigerator. Try to eat them within 2–3 hours🥢
Yes. The yangnyeom sauce is ketchup-based with mild spice. You can reduce the gochujang to make it even milder. The sweet-spicy flavor makes these rolls perfect as a snack or light meal for children👦
If this recipe made its way into your kitchen, and you'd like to share that moment, feel free to tag @veginveganvegun or use #vegin_vegan_vegun.
Your quiet stories inspire me deeply 🕊️
🛷 Recipe❶ Using Leftover Gochujang
Try a Korean-style vegan recipe with bibigo gochujang：
🧣 Recipe❷ Using Leftover Cilantro
Make the most of cilantro’s fresh aroma in a simple vegan dish:
🐕 Recipe❸ Other Korean-Style Recipes
From mains to sides and even desserts, explore a variety of Korean-style vegan recipes：
✏️ Recipe Card｜Printable
Vegan Yangnyeom Sweet Potato Summer Rolls
Equipment
- Knife and cutting board
- plate with shallow water (for softening rice paper)
- clean cloth (or kitchen towel) (for rolling)
Ingredients
- 1 batch Yangnyeom Sweet Potato Sticks
- lettuce (as needed)
- carrot (as needed)
- cilantro (as needed)
- rice paper wrappers (small size(16cm), as needed)
Instructions
Prepare Ingredients
- Make the Yangnyeom Sweet Potato Sticks in advance (coated in sweet-spicy sauce).1 batch Yangnyeom Sweet Potato Sticks
- Wash lettuce and cilantro; pat dry. Tear lettuce into small pieces and flatten lightly.lettuce
- Peel and julienne the carrot.carrot
- Trim tough stems from cilantro.cilantro
Prepare Tools
- Prepare a plate with shallow water to soften rice paper; choose a size that allows soaking one sheet at a time.
- Wet a clean cloth, wring it lightly, and lay it flat for rolling.
Assemble Rolls
- Dip one rice paper sheet in water until slightly firm; lay on damp cloth.*Lift the rice paper before it becomes completely soft to prevent tearing.rice paper wrappers
- Place 2 sweet potato sticks, cilantro, carrot, and lettuce on the lower third of the wrapper. *Avoid overfilling for a neat roll.
- Roll the wrapper from the front, fold in both edges, and continue rolling to finish.
Serve or Store
- Place finished rolls slightly apart to prevent sticking.
- Eat immediately or store wrapped individually in the fridge for 2–3 hours.
Notes
- Freshly made rolls taste best; rice paper will dry over time.
- Adjust cilantro or spice to taste.
If you feel like whispering a thought, asking a question, or simply saying hello — the comment section is always open 📮
Comments
No Comments