Spring roll with coconut and purple potato(ye rong zi shu chun juan )

Spring roll with coconut and purple potato

Introduction:

"It's new year's day. The sweet and delicious spring rolls seem to be a popular dessert on the table. And the spring roll skin for making spring rolls is not available there. We don't have it here, and we don't want to make it by ourselves. It's too hard, so we bought Shandong pancakes. This kind of pancakes is very thin, similar to the skin of spring rolls, but it's Crispy after frying, and the effect is very good. Today's stuffing also gives up the common red bean stuffing. Instead, it is used to add purple potato and coconut. The coconut flavor is very strong and delicious

Production steps:

Step 1: peel and press the purple potato into mud after steaming

Step 2: add coconut

Step 3: without spring roll skin, I bought Shandong pancakes to make skin and cut them into small squares

Step 4: place the filling in a corner of the skin

Step 5: roll it up and fold it. Finally, apply the batter on the left corner

Step 6: do it all well,

Step 7: oil temperature 50% heat, deep fry until golden

Step 8: after frying, take out the oil to control.

Materials required:

Purple potato: 150g

Coconut: 30g

Butter: 40g

Shandong pancake: right amount

Brown sugar: 50g

Note: if the pancake is too hard, it's not easy to roll. You can smoke it with hot air and it will become soft

Production difficulty: simple

Technology: deep fried

Production time: half an hour

Taste: sweet

Chinese PinYin : Ye Rong Zi Shu Chun Juan