Coconut Purple Sweet Potato Spring Rolls

Overview

As the Chinese New Year is approaching, sweet and delicious spring rolls seem to be a popular dessert on the table. The spring roll wrappers used to make spring rolls are not available everywhere. We didn’t have it here, and we didn’t want to make it ourselves. It would be too laborious, so we bought Shandong pancakes. These pancakes are very thin, similar to the skin of spring rolls, and they are very crispy when fried. The effect is very good. The filling I made today also abandoned the commonly used red bean filling, but used purple sweet potato and coconut. The coconut flavor is very strong and delicious

Tags

• hot dishes
• brown sugar
• butter
• coconut
• purple sweet potato
• shandong pancakes

Ingredients

Steps

1. 1 Purple sweet potatoes are steamed, peeled and pressed into puree

   

2. 2 Add coconut

   

3. 3 I didn’t have spring roll wrappers, so I bought Shandong pancakes to make wrappers and cut them into small square pieces

   

4. 4 Put the filling into one corner of the wrapper

   

5. 5 Roll it up and fold it, and finally spread the batter on the remaining corners and dip it in

   

6. 6 Do it all,

   

7. 7 Heat oil to 50% heat, fry until golden brown

   

8. 8 After frying, remove and control the oil.