Sweet Potato and Black Bean Spring Rolls with Chipotle Crema

**Prepare the Filling:** Heat a large skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Add the diced sweet potato, black beans, corn, chili powder, cumin, salt, and pepper to the skillet. Cook, stirring occasionally, until the sweet potato is tender, about 10-12 minutes. Remove from heat and let cool slightly.

**Prepare the Chipotle Crema:** In a small bowl, combine the sour cream, minced chipotle pepper, adobo sauce, and lime juice. Stir well to combine. Taste and adjust seasoning as needed. Refrigerate until ready to use.

**Assemble the Spring Rolls:** Place a spring roll wrapper on a clean, dry surface. Place about 2 tablespoons of the sweet potato and black bean filling in the center of the wrapper. Fold in the sides of the wrapper, then roll tightly from the bottom up, sealing the edge with a little water.

Repeat with the remaining wrappers and filling.

**Fry the Spring Rolls:** Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully add the spring rolls to the hot oil, working in batches to avoid overcrowding. Fry for 2-3 minutes per side, or until golden brown and crispy.

Remove the spring rolls with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

**Serve:** Serve the sweet potato and black bean spring rolls hot with the chipotle crema for dipping.