Sweet Potato and Custard Spring Roll Pie

 

Ingredients (makes 4 rolls)

Sweet potato: 100g

[A] Milk: 70ml

[A] Egg yolk: 1

[A] Sugar: 1 1/2 tbsp

[A] Cake flour: 2 tsp

[B] Milk: 1 tbsp

[B] Sugar: 1 tsp

[B] Butter: 5g

Spring roll wrappers: 4 sheets

Vegetable oil: 3 tbsp

Instructions

① Combine ingredients [A] in a heat-resistant bowl, mix well, cover loosely with plastic wrap, and microwave at 600W for 1 minute. Remove, stir, and microwave for another minute. Remove and stir again; once the mixture has thickened, let it cool slightly, then place it in the refrigerator to chill.

② Peel the sweet potato and cut it into bite-sized pieces. Soak in water for 2–3 minutes, drain well, and place in a separate heat-resistant bowl. Cover loosely with plastic wrap and microwave at 600W for 3 minutes. Add ingredients [B] and mash the mixture with a fork.

③ Lay out the spring roll wrappers and place one-quarter of the mixture from step ① and one-quarter of the mixture from step ② onto each wrapper. Fold in the sides, roll up towards the far edge, and seal the seam with a little water (not listed in ingredients). Repeat to make 4 rolls in total.

④ Heat the vegetable oil in a frying pan over medium heat and arrange the rolls in the pan. Pan-fry until both sides are golden brown, and they are ready to serve!

Sprinkle with black sesame seeds before eating, if desired.