[Recipe Advice] Chorizo and Sweet Potato "Spring Rolls"

This is my latest experiment, and I'm not super happy with it, so I'm hoping to get some advice/ideas on how to make it better. After coming up with the idea for this experiment, I googled around a bit and didn't find anything too different from what I have.

I had some chorizo and sweet potato soup one time and loved it, so I figured I'd give it a different form. This is just for fun. I just got done making them and trying them out. They're just okay. Here's the recipe.

Ingredients:

• Spring roll wrappers
• Goat cheese
• 2 tbsp butter
• 2 Sweet potatoes (peeled and cut into roughly 2 inch cubes)
• 3 cloves garlic peeled
• 1/2 lbs dry chorizo
• 1/4 tsp cumin
• 1 tsp ancho chili powder
• salt and pepper to taste
• Dijon Mustard
• Honey
• Canola oil

Directions:

• Boil sweet potatoes and garlic together until soft all the way through
• Drain and mash potatoes and cloves together with the butter
• Mince the chorizo
• combine spices, chorizo, and spices
• Allow to cool
• Place roughly 2 tbsp of potato and chorizo mixture on spring roll wrapper
• Add goat cheese (I eyeball this part - maybe 1 part cheese, 4 parts sweet potato mixture)
• Wrap as a traditional spring roll
• Drop into a few inches of canola oil that's been brought to medium to medium high heat
• Fry until golden
• Place on paper towels
• Mix 1:1 ratio Dijon mustard and honey for dipping

Now, this doesn't taste bad. It's pretty good, in fact. It just lacks something that I can't put my finger on. The two main issues that I have are that the spiciness from the chorizo and ancho chili almost completely goes away, and it doesn't have a ton of "depth" (that's the best way I can describe it).

So, I'm open to any and all suggestions.

Some of the thoughts I've been kicking around were...

• Adding onion
• Adding fresh minced garlic at the end
• Adding bacon, because bacon
• Cutting chorizo and sweet potato into strips and pan frying together instead of mashing (along with strips of onion?)
• Adding cayenne or maybe red pepper flakes
• Adding smoked paprika
• Making the dipping sauce spicier somehow (and less honey, maybe 2:1 Dijon to honey)

bon appetit