Cut the sweet potato into thin strips and steam in the microwave for 7 minutes. Soak the dried vegetarian ham in hot water until softened. Then add the mushrooms, vegetarian ham, onion, and carrot to a food processor and chop finely.

Once everything is chopped, season with 1 tablespoon vegetarian seasoning powder and 2 teaspoons sugar. Mix in the sweet potato strips, then add 1 egg and stir well. Lay out the egg roll wrappers, add the filling, and roll them up.

Divide the filling to make 10 egg rolls. Fry them over medium heat.

To make the dipping sauce, mix 2 tablespoons soy sauce, 1 tablespoon warm water, and 1 tablespoon sugar until dissolved. Add finely chopped chili pepper. Serve with salad greens.