Crispy sweet potato rolls with sesame seeds
Crispy Sweet Potato Rolls with Sesame Seeds are a delightful, golden-brown snack with a caramelized coating and a crunchy texture. Made with mashed sweet potatoes, wrapped in spring roll sheets, and glazed with a light soy-sugar syrup, these rolls offer the perfect balance of sweetness and crispiness. A quick and easy treat, perfect for dessert or snacking!
Crispy Sweet Potato Rolls with Sesame Seeds are a delightful treat featuring a crunchy golden exterior and a soft, naturally sweet filling. Made with mashed sweet potatoes, wrapped in thin spring roll pastry, and coated in a caramelized glaze with black sesame seeds, these rolls offer the perfect balance of sweetness and texture. Whether enjoyed as a snack or a dessert, they provide a satisfying crunch with every bite. Ideal for those who love a combination of crispy, sweet, and nutty flavors, this easy-to-make recipe is a must-try for any occasion!
Ingredients
- 200 g sweet potato
- 20 g (2 tbsp) allulose or sugar
- 20 g unsalted butter (room temperature)
- 2 pinches salt
- 2-3 tbsp milk (optional)
- 10 spring roll wrappers
- 10 g (1 tbsp) wheat flour
- 20 g (2 tbsp) water
- 30 g (3 tbsp) sugar
- 15 g (1.5 tbsp) water
- 6 g (0.8 tbsp) soy sauce
- Black sesame seeds to taste
Nutritional Information
- Calories: 120
- Protein: 1.5g
- Fat: 4.5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Sugar: 6g
- Fiber: 1g
- Sodium: 80mg
- Cholesterol: 5mg
Directions
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Peel and finely slice the sweet potato. Rinse it with water to prevent it from browning. Place it in a bowl with 20 ml of water and microwave for 5 minutes (at 700W). Drain the remaining water and mash the sweet potato while it is still hot. Add the allulose (or sugar), salt and butter. Mix well until you have a smooth paste. If the mixture is too dry, stir in 2-3 tablespoons of milk to soften it.
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Mix the wheat flour with 20g of water to form a thick paste (which will serve as an adhesive). Place a tablespoon of the filling on each spring roll wrapper and spread it evenly. Apply the adhesive paste to the edges, roll into a cylinder and seal the ends tightly. Repeat the process until all 10 rolls are complete.
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Heat oil in a frying pan and fry the spring rolls until golden and crispy. Remove and drain off excess oil. In a separate pan, combine the sugar, water and soy sauce. Cook over low heat until the mixture bubbles and thickens slightly. Add the fried spring rolls and stir quickly to coat with caramel. Sprinkle with black sesame seeds and remove from heat.
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