Using Up Leftovers: Sweet Potato and Avocado Spring Rolls

Always with the leftovers in my house. I really just cannot with eating tons of leftovers in the form they took when they became leftovers. I obviously eat leftovers in the form they were, but I have a bad habit of making so much food that a single day’s worth of leftovers can last days. At that point, I’ve got to mix it up by refashioning some of them!

It’s weird for me to have leftover avocado, and ditto sweet potato, but here we are anyway. These are really easy to make, and are perfect for on the go eating. I would normally serve these with a peanut sauce (Tương Chấm Gỏi Cuốn), but I didn’t feel like making any. You can make a peanut sauce if you like for them, though. Then I thought I'd just make a quick sauce with hoisin and sriracha, but I was too lazy so I just ate them all plain.

Here’s what you’ll need

1/2 package rice or tapioca vermicelli, broken in half and cooked according to package directions.
2-3 tablespoons sesame oil
1-2 tablespoons rice vinegar (you can use any vinegar here, but cut the amount in half if it isn’t a sweeter type like rice)

1/2 sweet potato, roasted and sliced thinly
1/2 large avocado, sliced thinly and sprinkled with the lime juice
juice of 1/2 lime

10 spring roll wrappers
large bowl of very cold water

Here’s what you’ll do

Once your vermicelli is cooked, drain and add sesame oil and vinegar to noodles and mix well. Soak one sheet of spring roll wrapper in the cold water, then put it on a plate. Put a slice of sweet potato and a slice of avocado on the wrapper, then add a bundle of the noodles. Wrap tightly like you would a burrito and put on another plate, then cover with a damp paper towel. Repeat. Makes 10 rolls.

If you’ve never made spring rolls, burritos, or other rolled foods, here’s a great video to get you started!