Cut the sweet potatoes into 1cm pieces and wash the starch with water and drain them in a basket

Melt olive oil and butter in a frying pan and stir-fry the drained sweet potatoes Usually, when you cook sweet potato spring rolls, you crush boiled or steamed sweet potatoes and stuff them inside, but if you do this today, you'll be able to eat more delicious sweet potato spring rolls :) It's because the sweet potatoes are lightly baked in butter and olive oil and have a savory taste

Add water and sugar to well-fried sweet potatoes and start boiling over low heat.

Don't flip it often with a spatula. If the sweet potato is crushed, no!!! It's best to shake the pan rather than rummaging so that the sweet potatoes don't stick to the pan :)

When the water boils down, add a moderate amount of cinnamon powder

30g of flour, 20cc of water. Dissolve the flour that acts as a glue to prevent the skin from being fried, boil it, and make a dough paste. I'm the fast-handed Nyoza who can do three things at once in front of the heating table

Place sweet potatoes in a row on the skin of the spring roll, glue them tightly on the folds and triangles, and wrap them tightly to prevent air from entering <Cooking Point> When you wrap the skin, fold it tightly to prevent the contents from coming out You can enjoy the texture of the sweet potato if you cook it until it's deep enough, depending on your personal preferenceChoose. My husband loves the texture less, so he's the opposite of me. It's amazing that a couple can live well even if their food tastes are so different

I cut some of it into four pieces and made it into a bite It tastes better as it's better

Slowly fry the rolled spring roll in 180 degrees oil until golden brown