Strawberry Lychee Spring Rolls Recipes

STRAWBERRY-LYCHEE SPRING ROLLS

Steps:

• 1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• 2. Toss 1 tablespoon of the sugar and the cornstarch with the lychees and strawberries in a large bowl until combined.
• 3. Mix together the remaining 2 tablespoons sugar and the cinnamon in a small bowl.
• 4. Lay a spring roll wrapper on a work surface with a corner pointing toward you and brush the surface lightly with melted butter.
• 5. Put 1 heaping tablespoon of the lychee mixture into the center of the wrapper.
• 6. Bring the two side corners together so they meet over the filling.
• 7. Bring the bottom corner up over the filling and roll the wrapper tightly around the fruit.
• 8. Set the spring roll on the baking sheet with the exposed corner down; continue rolling with the remaining fruit and wrappers.
• 9. Brush butter all over the surface of the rolls and sprinkle each with a little of the cinnamon sugar.
• 10. Bake until light golden brown and crisp, about 10 minutes.
• 11. Do not overbake - the fruit will begin to break down as it cooks and can ooze out of the wrappers.
• 12. Let cool for at least 10 minutes before serving with a scoop of ice cream alongside.

STRAWBERRY-LYCHEE SPRING ROLLS

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Toss 1 tablespoon of the sugar and the cornstarch with the lychees and strawberries in a large bowl until combined. Mix together the remaining 2 tablespoons sugar and the cinnamon in a small bowl.
• Lay a spring roll wrapper on a work surface with a corner pointing toward you and brush the surface lightly with melted butter. Put 1 heaping tablespoon of the lychee mixture into the center of the wrapper. Bring the two side corners together so they meet over the filling. Bring the bottom corner up over the filling and roll the wrapper tightly around the fruit. Set the spring roll on the baking sheet with the exposed corner down; continue rolling with the remaining fruit and wrappers.
• Brush butter all over the surface of the rolls and sprinkle each with a little of the cinnamon sugar. Bake until light golden brown and crisp, about 10 minutes. Do not overbake - the fruit will begin to break down as it cooks and can ooze out of the wrappers.
• Let cool for at least 10 minutes before serving with a scoop of ice cream alongside.

SWEET MANGO SPRING ROLLS

Steps:

• Place a spring roll wrapper on a flat surface with the corner pointed toward you. Lightly brush the center of the wrapper with maple syrup. Lay a slice of mango across the wrapper from corner to corner. Fold in the side corners of the wrapper toward the middle, fold up the bottom corner and then roll up. Seal the top of the wrapper by brushing some of the cornstarch mixture along the edges of the wrapper to help seal. Put onto a plate seam-side down while preparing the remaining spring rolls.
• Heat a wok or small skillet over medium-high heat and add 1 tablespoon vegetable oil. Add the rolls a few at a time and shallow fry, turning them as they become golden brown; do not fry too many at one time and overcrowd the wok. Remove from the wok and drain on paper towels. Repeat with all of the rolls.
• Brush the fried rolls with honey and roll in toasted coconut. Serve immediately with vanilla ice cream and a drizzle of maple syrup.