Purple Sweet Potato Roll

Prepared as a tasty morsel for the High Tea Chan workshop. Taking High Tea in a cultural creative turn.

Ingredients

• 15 spring roll skins
• 1 cup Purple sweet potato
• 1/3 cup of Raw sugar
• 1/3 cup of coconut powder
• 1 tablespoon Black sesame seeds
• 2 tablespoons flour
• water

Method

• steam the sweet potato in a small pot until soft. Mash them once cooked. Add the sugar, coconut powder and mix in very well.
• Mix flour with 4 tablespoons of water
• Separate the spring roll skins
• spoon the mixture onto the skin and roll.
• Have a small bowl of water close by to wet the roll on the edge to stick them down.
• brush the flour water mixture onto the spring roll. This will nicely crisp up the rolls.
• Roll the rolls onto the sesame seeds to give them a lovely coat.
• Heat the oil and pan fry the spring rolls until evenly golden brown.

On a glorious sunny autumn day: High Tea Chan