Sweet Potato and Black Bean Spring Rolls with Chipotle Crema

Crispy fried spring rolls filled with a flavorful mixture of sweet potato, black beans, corn, and spices, served with a smoky chipotle crema.

Prep Time

20 minutes

Total Time

45 minutes

Calories

585 kcal

Difficulty

Medium

Equipment

4 items

Cost

£1.44/serving

Season:

☀️ Summer

Meal Type:

Snack•Bread

Cuisine:

British

Ingredients

Servings

1mediumSweet Potato(Peeled and diced)

£0.60

1canBlack Beans(15 ounces, rinsed and drained)

£0.75

0.5cupCorn(Frozen or canned, drained)

£0.30

0.5mediumOnion(Diced)

£0.20

2clovesGarlic(Minced)

£0.10

1teaspoonChili Powder

£0.05

0.5teaspoonCumin

£0.03

0.5teaspoonSalt(Or to taste)

0.3teaspoonPepper(Or to taste)

12Spring Roll Wrappers

£1.50

3cupsVegetable Oil(For frying)

£1.20

0.5cupSour Cream

£0.60

1Chipotle Peppers in Adobo Sauce(Minced, plus 1 tsp adobo sauce)

£0.30

1tablespoonLime Juice(Freshly squeezed)

£0.15

Total Cost

£5.78

£1.44 per serving

Instructions

1.
**Prepare the Filling:** Heat a large skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
2.
Add the diced sweet potato, black beans, corn, chili powder, cumin, salt, and pepper to the skillet. Cook, stirring occasionally, until the sweet potato is tender, about 10-12 minutes. Remove from heat and let cool slightly.
3.
**Prepare the Chipotle Crema:** In a small bowl, combine the sour cream, minced chipotle pepper, adobo sauce, and lime juice. Stir well to combine. Taste and adjust seasoning as needed. Refrigerate until ready to use.
4.
**Assemble the Spring Rolls:** Place a spring roll wrapper on a clean, dry surface. Place about 2 tablespoons of the sweet potato and black bean filling in the center of the wrapper. Fold in the sides of the wrapper, then roll tightly from the bottom up, sealing the edge with a little water.
5.
Repeat with the remaining wrappers and filling.
6.
**Fry the Spring Rolls:** Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully add the spring rolls to the hot oil, working in batches to avoid overcrowding. Fry for 2-3 minutes per side, or until golden brown and crispy.
7.
Remove the spring rolls with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
8.
**Serve:** Serve the sweet potato and black bean spring rolls hot with the chipotle crema for dipping.

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My Notes

Nutrition Information

Nutrition per serving (275g)

585 kcal / 2447 kJ

Carbs

55g

21% of RDA

Fat

37g

53% of RDA

Protein

13g

26% of RDA

Detailed Breakdown

Fibre

11 g

37% of RDA

Sugar

13 g

14% of RDA

Sodium

475 mg

21% of RDA

Saturated Fat

10 g

50% of RDA

Chef's Tips

To prevent the spring roll wrappers from drying out, keep them covered with a damp towel while you are assembling the rolls.

If you don't have a deep fryer, you can fry the spring rolls in a large skillet with about 1 inch of oil.

For a spicier crema, add more chipotle pepper or adobo sauce.

The filling can be prepared ahead of time and stored in the refrigerator for up to 2 days. Let it come to room temperature before assembling the spring rolls.

Baked option: Brush spring rolls with oil and bake at 400F (200C) for 15-20 minutes, flipping halfway.

Cooking Equipment

Large Skillet

Small Bowl

Deep Fryer or Large Pot

Slotted Spoon

Wine Pairings

No wine pairing suggestions available for this recipe.

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