Nian Gao with Sweet Potato & Yam Spring Roll

Nian Gao with Sweet Potato & Yam Spring Roll

Ingredients:

10 pcs 3” x 1” nian gao strips

½ cup steamed & mashed orange sweet potato

½ cup steamed & mashed yam

20 pcs 5” x 5” spring roll skin

Adequate cooking oil for deep-frying

Preparation Instructions:

  1. Place 1 pc of spring roll skin on a flat surface, add in 2 tsp each of sweet potato & yam side by side at the centre towards the lower end of the spring roll skin, leaving about 1 inch on both sides.
  2. Also, place 1 pc of nian gao strip on top, starting from the end, roll 1-2 rounds first until you reach the center of the spring roll skin, then fold both sides inwards. Then continue rolling until reaching the other end and use a bit of water to seal the edges.
  3. Place the spring roll prepared in step 2 on top of another piece of spring roll skin. Fold both sides inwards, roll up neatly and use a bit of water to seal the edges. This additional piece of spring roll skin will prevent leakage from the filling and you will have a crunchier spring roll.
  4. Repeat the same for the remaining ingredients.
  5. Heat up a pan with adequate cooking oil for deep-frying. Deep-fry the spring roll on medium heat until crispy and golden brown.
  6. Dish out, drain on paper towel to absorb the excessive oil.
  7. Leave to cool a bit before serving.
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