Fried Nian Gao and Sweet Potatoes with Spring Roll Wrapper

An interesting new way to serve nian gao that I noticed this year.  I was eager to try it and I did.  I saw a friend did a deep-fried nian gao with spring roll and she said it was delicious.  But I bought a sweet potato to go with my nian gao already and thus I wanted to incorporate the sweet potato into this spring roll.  Then, I saw another similar post while blog hopping.  That blogger used smashed steamed taro mixed with coconut flakes to wrap the nian gao and rolled it in the spring roll wrapper before deep-frying.  So, that was my "aha" moment.  I can steam and then smash my sweet potato before wrapping it with the nian gao and spring roll wrapper.  The idea was set and I got to work and the resulted product was really crispy and delicious.

I used the steamed nian gao that I did earlier.   The verdict of this nian gao is not what I was hoping for.  I wanted one that would melt when deep fried but this one was not.  It is not as fragrant too maybe it was because I didn't use the palm sugar but the Chinese bar sugar instead.  Therefore the color of this nian gao is not as dark brown.  Overall, it was an okay recipe, definitely not the best.  But I would try it again with palm sugar just to see whether it will have any difference (just want to experiment :-P).

This rectangle one only has a piece of nian gao.  This will stay crispy as there is no water from the sweet potato to soften the fried spring roll.

Direction:

1.  Cut the sweet potatoes into smaller pieces and steam for 25 minutes or until soften when poke with a fork.  Take it out and smash it with a fork.  Set aside to let cool.

2.  Take out the nian gao and cut it into log shape pieces.

3.  Prepare a bowl of water.  Take a piece of spring roll wrapper and place some smashed sweet potato on top like the above picture.

4.  Place a piece of nian gao in the middle.  Brush the sides of the spring roll wrapper with water.  Fold and roll it into a roll.  Finish the rest.

5.  Deep-fry in batches in medium heat oil until golden brown.  Dish out and drain on paper towel to absorb the excess oil.  Serve!

Note:  You can keep the leftover in a container in the refrigerator.  Just toast it again in a toaster oven before serving (about 5-6 minutes).