Sweet Potato Egg Rolls
Crispy egg roll made with sweet potato-flavored crispy batter, with a crunchy texture.
Ingredients
Sweet potato-flavored egg roll crispy batter (see recipe on p32)
to taste
Instructions
1
Preheat the mold
Preheat the egg roll mold over low heat, then apply a thin layer of salad oil and wipe clean.
2
Baking
Pour about 40 g of batter onto the egg roll mold from Step 1, close the mold lid, wait about 30 seconds, then flip and continue baking for about 30 seconds until golden and crispy.
3
Rolling
Open the lid, place a long iron rod about 1 cm inside the egg roll, and while still hot use a spatula to fold it inward, then use your hands to help roll the entire stick. Once slightly cooled, slide the iron rod out of the egg roll.
