Crispy & Chewy Sweet Potato Spring Rolls
The Perfect Sweet Potato Snack: Crispy Outside, Tender Inside Spring Rolls
My daughter brought home a bounty of sweet potatoes from her kindergarten’s harvest, so I’ve been busy creating seasonal treats with them! I previously made sweet potato taquitos with rice paper, but she absolutely loved these spring rolls made with spring roll wrappers even more. ^^
Main Ingredients- 150g Sweet Potato
- 7 Spring Roll Wrappers
- Flour Paste (for sealing edges)
Filling Seasoning- 20g Sugar (adjust to taste)
- 1 small piece Butter (approx. 10g)
- 50ml Milk (for consistency adjustment)
- 20g Sugar (adjust to taste)
- 1 small piece Butter (approx. 10g)
- 50ml Milk (for consistency adjustment)
Cooking Instructions
Step 1
Cut one sweet potato (about 150g) into bite-sized pieces, roughly 2-3 cm. You can leave the skin on for extra nutrients and flavor.
Step 2
Soak the cut sweet potato pieces in water for about 5 minutes to remove excess starch, then rinse them thoroughly. This step helps to reduce any slightly bitter taste and results in a cleaner flavor.
Step 3
Place the rinsed sweet potato pieces in a microwave-safe dish and cover with plastic wrap. Microwave for approximately 4-5 minutes, or until tender. Cooking time may vary depending on the size of the sweet potato and your microwave’s power. Check for doneness by piercing with a fork; it should slide in easily.
Step 4
Once cooked, carefully remove the sweet potato from the microwave. While still warm, peel off the skin. Mash the sweet potato with sugar and a piece of butter until smooth. The butter adds a lovely richness and aroma, while the sugar enhances the natural sweetness.
Step 5
Gradually add the milk (about 50ml) to the mashed sweet potato mixture, stirring well with a spatula or fork until you achieve a smooth, creamy consistency. The milk helps to make the filling moist and spreadable. Aim for a consistency that is thick enough not to run out when spread on the spring roll wrapper.
Step 6
Lay one spring roll wrapper flat. Place a portion of the sweet potato mixture onto the center of the wrapper. To help seal the roll, spread a thin layer of flour paste (made by mixing equal parts flour and water into a paste) along the edges of the wrapper where it will be folded and sealed.
Step 7
Fold the spring roll wrapper by bringing one side over the filling, then folding in the two side edges, and finally rolling it up tightly from the bottom to the top. Roll firmly to ensure the filling stays securely inside during cooking.
Step 8
Heat a generous amount of cooking oil in a pan over medium-low heat. Carefully place the rolled spring rolls into the hot oil and fry, turning occasionally, until golden brown and crispy on all sides. Adjust the heat as needed to prevent burning and ensure even cooking.
Step 9
Once perfectly golden and crisp, remove the sweet potato spring rolls from the pan and place them on a plate. Your delicious sweet potato spring rolls, with a crispy exterior and a warm, sweet, tender filling, are ready to be enjoyed! They are best served warm.
