Do you classify egg roll wraps to be healthy? Probably not given the traditional take on what’s found inside. WHAT IF we were to switch up the inside for something much more healthy and tasty!  The best thing about this recipe, is that after fried — you can freeze them for later eating!


YIELD: 4 (appetizer style)

• 1 1/4 cup of Plain Greek yogurt decided : (3/4 cup for the inside of the wraps + 1/2 cup for the dipping sauce)
• 2 Medium sized sweet potatoes
• 1 tear packet of Gnarly Pepper Veggie Dip
• 1 tear packet of Gnarly Pepper Like Mayo
• 1 TBS Sriracha Sauce• 1 tsp of honey
• 1 Packet of Egg Roll Wraps (approx 15 Count)
• Vegetable Oil for frying (or bake them)
• a little cup of water to seal the egg roll wraps

  1. Rinse and poke the sweet potatoes with a fork, and microwave to save time forrrrrr 8-9 minutes.
  2. Prep the sauce: 1/2 cup of plain greek yogurt + 1 tear packet of Like Mayo + 1 tsp of honey + 1 TBS Sriracha = mix well. Set in fridge
  3. Let potatoes cool or place in freeze for a quick bit. Peel off the skin.
  4. In a medium bowl, mash up the sweet potato and combine it with the 3/4 cup of plain greek yogurt. Stir in the Gnarly Pepper Veggie Dip tear packet.
  5. Place your Egg roll wraps on a plate. Place 3-4 TBS of the Gnarly Sweet potato mixture in the center of the wrap. Bring in the corners and roll up like a burrito. To seal the wrap, use a dab of water on the final ‘rolling’ corner.
  6. Heat oil on High(depending on pan depth/width — we suggest a small later just enough to cover the egg rolls). Once the oil is hot HOT, place in 3-4 egg rolls. Monitor the rolls, turning them when needed. (about 1 minute 30 seconds). Remove from heat and set on a plate with paper towels (to help soak up excess oil).  Repeat until all the egg rolls are fried! Enjoy immediately! Don’t forget the DIP!

• You may have to heat oil back up to high through the frying process. Use your best judgement.
• Place leftovers in the freezer up to 3 months! — We reheat ours on the ‘toaster’ setting @ 425º of our toaster oven for about 6-8 minutes (if I’m remembering correctly 🙂

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