Kamote Roll (Sweet Potato Lumpia)

“Kamote” or sweet potato is a well-loved root crop in the Philippines. It is often seen in many provinces. It costs less than rice to grow and relatively easy to propagate. Too easy in fact that they often grow in ditches and dikes without needing a farmer’s hand. I guess you could call that organic?

It’s such a popular snack ingredient that it is a perfect embodiment of Filipino Merienda. Deep fried in caramelized sugar and skewered in barbecue sticks. This blank canvass of an ingredient is sure fun to work with. It can be used in sweet dishes like “Binignit” or in a savory application like sweet potato fries or sweet potato soup.

Oftentimes, because of it’s abundance “Kamote” in the philippines can be associated with impoverished areas where it is used in place of rice. There is even a special food combination “Kamote and Bagoong” (sweet potato and fish paste) that is oftentimes dinner on many tables.

We Filipinos can be too apologetic of our food. We believe that simple things aren’t noteworthy and I am here to prove otherwise. This recipe is a fun mix of deep fried kamote and lumpia as a dessert or snack!

Kamote Roll (Sweet Potato Lumpia)

Ingredients:

450g boiled sweet potato flesh (peeled)

3 Tablespoons condensed Milk

6 Tablespoons brown sugar

1/2 teaspoon cinnamon

1/4 teaspoon vanilla extract

Lumpia Wrappers (available in frozen section of asian markets)

Optional:

Sesame Seeds for garnishing

IMG_58431.Boil about 450g of sweet potatoes for 20 minutes or until fork tender. Peel and set aside to cool.

 

 

IMG_58522. Mash sweet potatoes with fork (small lumps are okay, small chunks add to the texture). Add condensed milk and vanilla essence and fold until fully incorporated. Cover with plastic wrap and chill for 30 mins.

 

IMG_58583. Prepare cinnamon-sugar coating by mixing the two together. Set aside.

 

 

 

IMG_58594. On a clean work surface separate lumpia wrapper. Scoop 3 Tbsp of sweet potato mixture on the sugar and start rolling to coat the mixture. While rolling start forming the mixture into a log shape and place in the center of the wrapper and form into an egg roll shape. Seal with water.

IMG_58605. Fry the rolls for 3-5 minutes or just enough until the crust browns and the sugar starts to caramelize. Keep moving the rolls so as not to burn them and to distribute the hot oil evenly.

 

6. Serve while hot and garnish with sesame seeds, a drizzle of chocolate sauce or dessicated coconut. It’s also good a la mode!

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Take a bite!

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