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Autumnal spring filled with sweet potato
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Ingredients
Directions
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Cut the onion in quarter rings and the garlic fine.
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Preheat the oven to 180 ° C.
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Wash the sweet potatoes and cut them into pieces.
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Put them with the onion and garlic in an oven dish.
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Mix with just over half of the olive oil and bake for 20 minutes in the oven.
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Peel the apple, remove the core and cut the apple into small pieces.
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Fry them with the rest of the olive oil in a frying pan for about 5 minutes, until soft.
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Chop the leaves of the coriander sprigs (save something for the garnish).
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Remove the potato mixture from the oven and roughly mix it with a fork.
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Mix in the chopped coriander and the pieces of baked apple.
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Season with salt and pepper.
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Always spoon a spoon of the mixture onto an egg roll.
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Make the edges a bit damp to stick and roll this together with the filling as an egg roll.
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Fry the spring rolls in the oil at 180 ° C until golden brown and let them drain on kitchen paper.
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Serve them on a plate with a leaf of coriander and a small bowl of hot sauce.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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