SERVES 16
Ingredients
4 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons fresh ginger, grated
3 tablespoons curry powder
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons ground turmeric
1/2 teaspoon cayenne pepper (optional, for extra heat)
4 large sweet potatoes, peeled and grated
2 large carrots, peeled and grated
Salt and pepper, to taste
16 spring roll wrappers
2 tablespoons cornstarch mixed with 4 tablespoons water
Oil for frying
For dipping sauce
1/2 cup soy sauce
2 tablespoons rice vinegar
2 tablespoons honey or maple syrup
2 teaspoons sesame oil
2 teaspoons chile flakes (optional)
2 tablespoons sesame seeds
4 tablespoons chopped fresh cilantro
Instructions
To make filling: In a large skillet, heat olive oil over medium heat. Add onion and sauté until translucent, about 3-4 minutes. Add garlic and ginger and sauté for anotherminute until fragrant. Carefully add a tablespoon or so of water to loosen the spices and create a paste. Stir in curry powder, cumin, coriander, turmeric and cayenne pepper (ifusing). Cook for 1-2 minutes until the spices are well-toasted and aromatic.
Add the grated sweet potatoes and carrots. Cook, stirring occasionally, until the vegetables are tender, about 5-7 minutes. Lightly season with salt and pepper. Remove from heatand let the mixture cool slightly. Taste the mixture and add more salt and pepper if needed.
To assemble the spring rolls: Take one spring roll wrapper and dip it into warm water (if your papers provide different instructions, use those). Place the paper on a cleansurface with one corner pointing towards you. Place about 2-3 tablespoons of the sweet potato filling near the bottom corner of the wrapper.
Fold the bottom corner over the filling, then fold in the sides, and roll up tightly. Brush the top corner with the cornstarch mixture to seal the roll. Repeat with the remainingwrappers and filling. Place them several inches apart from each other to prevent sticking.
To cook spring rolls: Heat oil in a large frying pan or deep fryer to 350°. Fry the spring rolls in batches, turning occasionally, until they are golden brown and crispy, about 3-4minutes per batch. Remove from the oil and drain on a paper towel-lined plate.
To make dipping sauce: Combine all ingredients in a small bowl and mix well.
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