Vegan Yangnyeom Sweet Potato Summer Rolls
Sweet and spicy yangnyeom sweet potato sticks wrapped with fresh vegetables in rice paper. Fully plant-based, no dipping sauce needed, perfect as a snack or light meal.
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.