Every now and then I see a recipe on the web…and think…really? This could be so much yummier and so much better for you if I add x, y and z. Then there are the times that I see a recipe and think nice idea, let’s try it. Today’s recipe came from a fleeting glance at an email that had sweet potato spring rolls as one of the recipes.
Let me be honest: I’m the first to poo-poo the idea of fusion food, but these little spring rolls use spring roll wrappers because they are so easy and so fabulous. You could, if you were that way inclined, substitute it for filo pastry or even puff pastry, but please just give them a try once with the wrappers: I think you’ll be converted.
Because these are baked not fried, they don’t have the deep golden colour of traditional spring rolls, but they still have the crunch. You could deep fry them if you really want to, but it kind of goes against the idea of them being relatively healthy.