Sweet Potato and Chestnut Spring Rolls with Maple Syrup Dip

Savory spring rolls filled with a sweet and earthy mixture of sweet potato and chestnuts, perfectly complemented by a sweet maple syrup dipping sauce. A festive appetizer for any occasion.

Prep Time

20 minutes

Total Time

45 minutes

Calories

435

Level

Medium

Yields

4 servings

Cost

£2.01

Season:

☀️ Summer

Meal Type:

Bread•Appetiser

Cuisine:

British

Ingredients

Servings

12wrappersSpring roll wrappers(Rice paper or wheat-based wrappers can be used)

£2.50

1mediumSweet potato(Peeled and diced)

£0.75

1cupCooked chestnuts(Roughly chopped)

£2.00

2stalksGreen onions(Thinly sliced)

£0.60

2clovesGarlic(Minced)

£0.15

1teaspoonGinger(Grated)

£0.10

2tablespoonsSoy sauce(Low sodium recommended)

£0.15

1teaspoonSesame oil

£0.10

2tablespoonsVegetable oil(For sauteing)

£0.05

0.5cupMaple syrup(Pure maple syrup)

£1.50

1tablespoonRice vinegar

£0.10

0.3teaspoonRed pepper flakes(Optional, for a touch of heat)

£0.05

Total Cost

£8.05

£2.01 per serving

The Method

1
Prepare the filling: Heat vegetable oil in a wok or large skillet over medium heat. Add garlic and ginger and cook for 30 seconds until fragrant. Add the diced sweet potato and cook for 8-10 minutes, until softened but not mushy.
2
Add chestnuts, green onions, soy sauce, and sesame oil to the skillet. Stir well to combine. Cook for another 2-3 minutes, allowing the flavors to meld. Remove from heat and let cool slightly.
3
Prepare the spring rolls: Lay a spring roll wrapper on a clean surface. Place about 2 tablespoons of the sweet potato and chestnut filling in the center of the wrapper. Fold the sides of the wrapper over the filling, then tightly roll it up from the bottom to the top, sealing the edges with a little water.
4
Repeat the process with the remaining wrappers and filling.
5
Bake the spring rolls: Preheat oven to 400°F (200°C). Lightly brush the spring rolls with vegetable oil and arrange them on a baking sheet.
6
Bake for 15-20 minutes, or until golden brown and crispy, flipping halfway through.
7
Prepare the dipping sauce: While the spring rolls are baking, combine maple syrup, rice vinegar, and red pepper flakes (if using) in a small saucepan. Heat over low heat until warmed through, about 2-3 minutes. Do not boil.
8
Serve the baked spring rolls hot with the warm maple syrup dipping sauce.

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My Notes

Nutrition Information

Nutrition per serving (175g)

435 kcal / 1820 kJ

Carbs

60g

23% of RDA

Fat

19g

27% of RDA

Protein

14% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

25 g

28% of RDA

Sodium

550 mg

24% of RDA

Saturated Fat

3 g

15% of RDA

Chef's Tips

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

If you are using rice paper wrappers, quickly dip each wrapper in warm water before filling to make them pliable.

For a richer flavor, add a touch of brown sugar to the sweet potato and chestnut filling.

Spring rolls can be assembled ahead of time and refrigerated for up to 24 hours before baking. Increase baking time by a few minutes if baking directly from the refrigerator.

Cooking Equipment

Wok or large skillet

Small saucepan

Baking sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

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

If you are using rice paper wrappers, quickly dip each wrapper in warm water before filling to make them pliable.

For a richer flavor, add a touch of brown sugar to the sweet potato and chestnut filling.

Spring rolls can be assembled ahead of time and refrigerated for up to 24 hours before baking. Increase baking time by a few minutes if baking directly from the refrigerator.

Sweet Potato and Chestnut Spring Rolls with Maple Syrup Dip

Ingredients

The Method