Shred the sweet potato and slice the banana thinly.

Shred the carrot and mix it with the thinly sliced vegetarian ham. Add salt, black pepper, and soy sauce, then mix well. Now you're ready to roll.

Use rice paper wrappers from Hai Hau; these are very crispy and easy to roll when moistened. Next time I visit, I'll buy more.

Add a little oil to a skillet and fry the rolls over low heat until golden. I use just a little oil, and they're still crispy without using much oil.

Increase the heat slightly to brown the rolls faster, since the filling is just fruit and vegetables.

Blot the rolls well with paper towels to remove excess oil. You can change the paper towels twice if needed.

Arrange the spring rolls on a plate and stack them to resemble a lighthouse, still using paper towels to absorb extra oil and keep them dry.

They're super crispy with a sweet filling inside.

Garnish to make them look attractive and appetizing.

The spring rolls look great from every angle in photos.

This method works well! Don't make these spring rolls too big or overfill them, since the vegetable filling can break easily when cut. Make them neat and not too large.