Take advantage of the natural sweetness of autumn harvested apples and sweet potatoes to create spring rolls that are perfect as a snack. When freshly made, the skin is crispy and hot, and the apple’s acidity and flavor are enhanced, making it delicious even without sugar. The scent of cinnamon will soothe your tea time.

Cooking

• Wash the sweet potatoes and place in a frying pan. Add water (not included in the recipe) up to about 1/3 the height of the sweet potatoes, cover and place on medium heat. Once boiling, reduce heat and simmer until a bamboo skewer can be inserted easily. If the water runs out during cooking, add more as needed.
• Remove the stem and seeds from the apples and dice them with the skin on.
• Place half of step 2 in a heat-resistant container and top with lemon juice. Cover with plastic wrap and microwave for 2 minutes at 600W.
• Once step 1 has cooled, peel and tear the skin, add step 3 and a) and process into a paste using a food processor or similar (if the sweet potato does not have much moisture, add about 1 tablespoon of water). Transfer to a bowl and mix in the remaining mixture.
• Unroll each spring roll wrapper, place the fourth one (cut into four) on the front, and roll it up. Fold in the left and right sides of the wrapper, then spread some water-dissolved flour (not included in the recipe) on the end of the roll and seal.
• Pour oil into a frying pan, about 3cm from the bottom, and heat to about 150°C. Add step 5 and fry until golden brown on both sides. Once drained, cut in half and arrange on a plate. Sprinkle with cinnamon powder if desired.