Sweet and Crispy Sweet Potato Cheese Spring Rolls
Super Easy Sweet Potato Cheese Spring Rolls / Sweet Potato Sticks Recipe
Introducing a simple recipe for sweet potato spring rolls made with crispy wrapper and sweet potatoes! These delightful rolls, featuring tender sweet potato and gooey cheese wrapped in a crunchy spring roll pastry, are a crowd-pleaser for all ages. They make a perfect snack for kids or an appetizer for adults, and are surprisingly easy to make! The combination of the spring roll’s crispiness, the sweet potato’s sweetness, and the cheese’s savoriness creates a phenomenal taste.
Essential Ingredients- 5 sheets of spring roll wrappers
- 3 slices of cheese (or mozzarella cheese)
- 3 medium-sized sweet potatoes
- Plenty of cooking oil (for deep-frying or pan-frying)
Cooking Instructions
Step 1
First, prepare the sweet potatoes. Wash them thoroughly, place them in a steamer basket (with or without skin), and steam for about 20-30 minutes until tender. They are ready when a chopstick can be easily inserted. Once steamed, let them cool slightly before peeling. If the skin is difficult to remove, gently scrape it off with a knife.
Step 2
Mash the peeled sweet potatoes smoothly using a fork or a masher. It’s important to mash them until there are no lumps. If the sweet potatoes are not very sweet, you can add 1 tablespoon of honey for extra sweetness. Sugar or corn syrup can also be used instead of honey.
Step 3
When working with spring roll wrappers, it’s best to take out only as many as you need at a time, as they can dry out and become brittle quickly. Lay one wrapper flat. Place the cheese slices (cut into suitable pieces) on top of the wrapper first, before adding the sweet potato. Then, spoon a moderate amount of the mashed sweet potato mixture onto the cheese. Be careful not to overfill, as this can cause the spring rolls to burst during cooking.
Step 4
Now it’s time to roll the spring rolls. If you’ve placed the cheese and sweet potato in the center of the wrapper, fold the side edges inward first, like closing an envelope, to secure the filling. Try not to pull too tightly to avoid tearing the wrapper.
Step 5
Lightly moisten the remaining side edges of the spring roll wrapper with water. This water acts as an adhesive, ensuring the spring roll stays sealed when fried or baked. Apply water thoroughly to prevent the filling from leaking out. Now, starting from the bottom edge, roll it up tightly to the top, pressing firmly to seal. Ensuring the edges are well-moistened is key to prevent leaks.
Step 6
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 them, turning occasionally, until they are golden brown and crispy on all sides. Frying makes the wrappers extra crunchy. If deep-frying is a concern, you can use less oil and pan-fry over medium heat, rotating them to ensure even browning without burning.
Step 7
Once they are beautifully golden brown and perfectly cooked, your sweet potato cheese spring rolls are ready! Serve them warm for the best experience: a crispy exterior giving way to a soft, sweet potato filling and wonderfully stretchy cheese. They are also delicious served with ketchup or a sweet dipping sauce.
