Crispy Sweet Potato Spring Rolls
Crispy Sweet Potato Spring Rolls
Crispy and Sweet Sweet Potato Spring Rolls
Enjoy the delightful crunch and sweet filling of homemade sweet potato spring rolls. These easy-to-make treats are perfect for snacks or desserts, loved by both kids and adults. Sautéed with oil and butter for an extra nutty flavor, complemented by a subtle hint of cinnamon, this recipe promises a delicious experience.
Spring Roll Ingredients- 1 sweet potato (medium size)
- 30cc cooking oil (approx. 2 tbsp)
- Ground cinnamon, to taste
- 10 spring roll wrappers
- 30g sugar (approx. 3 tbsp)
- 10g butter (approx. 1 tsp)
- 150cc water (approx. 2/3 cup)
Cooking Instructions
Step 1
First, wash the sweet potato thoroughly and dice it into approximately 1cm cubes. Soak the diced sweet potato in cold water to remove excess starch, then drain it well in a sieve until completely dry. This step helps ensure the spring rolls become extra crispy when fried.
Step 2
Heat the cooking oil and butter in a frying pan over medium-low heat until the butter is melted. Add the dried sweet potato cubes and sauté until fragrant and slightly caramelized. While many recipes use mashed boiled or steamed sweet potato for the filling, pan-frying in butter and oil like this gives the sweet potato a toasted exterior, resulting in a richer, nuttier flavor.
Step 3
Once the sweet potato is lightly browned, add 150cc of water and 30g of sugar. Reduce the heat to low and begin to simmer and reduce the liquid.
Step 4
Be careful not to stir too frequently with a spatula, as this can mash the sweet potato! Instead of constant stirring, try gently shaking the pan or swirling it to prevent sticking while allowing the sweet potato to cook through and retain some texture.
Step 5
When the liquid has reduced to a syrupy consistency and the sweet potato is tender, turn off the heat and sprinkle in the ground cinnamon to taste. The cinnamon will beautifully complement the sweetness of the potato.
Step 6
Prepare the flour paste to seal the spring rolls. In a small bowl, combine 30g of flour with 20cc of water, stirring until smooth. Gently heat this mixture over low heat until it thickens to a paste-like consistency. Tip: While the paste is simmering, you could simultaneously simmer orange marmalade in another pot to create a dipping sauce. (This is an added tip for serving suggestions and doesn’t directly affect the spring roll construction itself.)
Step 7
Lay a spring roll wrapper flat. Place a portion of the sweet potato filling in a line near one edge. Brush the edges where you will fold and seal with the prepared flour paste. Carefully fold the sides inward, then tightly roll the wrapper around the filling, ensuring there are no air pockets. Tuck in the ends securely to prevent the filling from escaping. Cooking the sweet potato so it retains a slight bite will provide a more enjoyable texture when eaten. Adjust the cooking time based on your preference for tenderness.
Step 8
Tip: You can also cut the spring roll wrappers into quarters to make bite-sized mini spring rolls. However, I personally find that the full-sized rolls better showcase the flavor of the filling. Feel free to experiment with different sizes to suit your preference!
Step 9
Heat a generous amount of cooking oil to 180°C (350°F). Carefully place the rolled spring rolls into the hot oil, ensuring not to overcrowd the pan. Fry them slowly until they are golden brown and crispy on all sides. Serve immediately while hot for the best crunchy and sweet experience!
