Autumnal spring filled with sweet potato

Name: autumnal spring filled with sweet potato
Total time: 45 min
Yield: 4
Ingredients: 1 tray hot sauce; pepper and salt; 8 spring roll; 4 twig coriander; 1 sour apple; 5 tablespoon olive oil; 2 clove garlic; 1 Red onion; 2 big sweet potato

Ingredients

Directions

Cut the onion in quarter rings and the garlic fine.
Preheat the oven to 180 ° C.
Wash the sweet potatoes and cut them into pieces.
Put them with the onion and garlic in an oven dish.
Mix with just over half of the olive oil and bake for 20 minutes in the oven.
Peel the apple, remove the core and cut the apple into small pieces.
Fry them with the rest of the olive oil in a frying pan for about 5 minutes, until soft.
Chop the leaves of the coriander sprigs (save something for the garnish).
Remove the potato mixture from the oven and roughly mix it with a fork.
Mix in the chopped coriander and the pieces of baked apple.
Season with salt and pepper.
Always spoon a spoon of the mixture onto an egg roll.
Make the edges a bit damp to stick and roll this together with the filling as an egg roll.
Fry the spring rolls in the oil at 180 ° C until golden brown and let them drain on kitchen paper.
Serve them on a plate with a leaf of coriander and a small bowl of hot sauce.