• Kelly

Sweet Potato Spring Rolls

Ingredients:

rice papers

olive oil for frying

spring roll filling


Filling:

cabbage

carrots

sweet potato

onion

pepper

turmeric

curry powder


Directions: All veggies should be chopped or shredded into small pieces. Cook the sweet potato or any root veggies in a skillet with olive oil until almost soft. Add all other ingredients. Stir fry until tender. Let the filling mixture cool. You can use any vegetables you have on hand.


Soak the rice papers, one at a time, in hot water until pliable. Lay softened wrapper on cutting board rough side up and spoon filling on top. Roll the sides in, the bottom up, and then roll the spring roll up toward the top. Spring rolls need to be rolled tightly or they will not hold in the frying pan.


Heat a small amount of oil in a wok or frying pan. When it is hot (360-365 degrees), put spring rolls into the oil. Brown on the first side. Flip them over and brown on the second side. Remove from heat when browned and crispy. Drain any grease from the roll.


Enjoy with some sweet and sour sauce. This recipe took us two days to get right. The first time our spring rolls were too greasy. Making sure the oil is hot enough is key. Another important thing to remember is not to use too much filling. It doesn't take much of the filling mixture for a spring roll.