For the sago egg stuffing in a mixing bowl, combine soaked sago, lemon juice, chopped ginger, chopped green chillies, boiled and chopped sweet potato, chopped coriander leaves, salt, crushed peanuts, and egg white.
Soak the Vietnamese rice paper sheets in water.
Place the sago egg mixture on the soaked Vietnamese rice paper sheets and roll the sheets.
Steam the rolls for 7 to 10 min.
For chutney, blend flax seeds, sunflower seeds, yogurt, salt, and green chilli to a smooth paste.