I wouldn’t do it much further ahead because the wrappers will get a little mushy from the fruit. Can I Make Fruity Spring Rolls in Advance? Steve and I liked drizzling a little of both on our spring rolls. I also made a mango version, which is quite good, too, but everyone preferred the raspberry. The measurements are in the recipe below! Just throw frozen raspberries, water, a squeeze of lemon/lime, and a little sweetener in your blender and let it buzz around for a couple of minutes until the berries are thawed. Speaking of… How to Make Easy Raspberry Sauce One wasn’t a fan of the rice, but I won her over once I drizzled it with raspberry sauce. Pineapple + mint was my favorite flavor combination. Mint leaves were also really good in these. I found them at a “hippie” grocery store in the produce section. I jumped at the chance to use edible flowers for these because GOSH THEY’RE SO PRETTY! Fold the sides in first, then wrap the edge closest to you tightly around the filling and roll the rest of the way. Lay it slightly off center toward the bottom leaving an in inch or so of space on the edges. You can also use a moist non-fuzzy kitchen towel, too. Don’t use a dry paper towel or it’ll stick. The paper towel will help soak up some of the water on the wrapper, but it won’t stick to it. You only need to keep them in there for 15 seconds or so before they soften. The wrappers can be a little tricky to work with, but it’s not too hard. This is the same technique for making any kind of spring roll. You can make it on the stovetop, too, and it actually turns out fluffier that way. I just used my Instant Pot Coconut Rice recipe cut in half with the full amount of sweetener. This is optional if you’d rather fill them full of fruit, but I LOVED the sweet coconut rice with it. I find them in the Asian section of the grocery store, but you can buy them online, too. These are large, plastic-looking sheets that are made of rice. It’s easier if you’re able to slice them really thin and they don’t brown soon after cutting. I really liked strawberries, kiwi, pineapple, and mango, but you can use any fruit you like here. These look beautiful and impressive, but they’re actually really easy and you only need a few things… And that I got to use flowers (totally optional, though). Remember Highlights? I swear they’ve been around forever! This recipe was inspired by a recipe my daughter found in Highlights magazine. I think they’re technically summer rolls, but whatevs. I’m so excited about these fruity spring rolls! Or summer rolls. Serve with plum sauce.These fruity spring rolls are filled with colorful fruit and sweet coconut rice to make a fun, summery dessert! Drizzle on some raspberry sauce to finish them off. Cook the spring rolls in two batches, turning constantly until golden (approx. Check the temperature by frying a piece of bread in the oil for ten seconds- it should be golden brown after this time. To deep-fry, fill the wok one quarter full with oil and heat to 190’C.Fold in the other corners, roll up and press to secure. Fold over the corner and start rolling, but not too tightly. Spread some of the glaze on the opposite corner. Place 2 tbsp of filling on the corner of a wrapper, leaving the corner itself free. Separately, mix the egg yolk, flour and 3 tbsp water to make a glaze.Transfer to a sieve or colander and drain for 5 mins, stirring every so often to release the liquid. Add the pork and the cornflour mixture and cook until thickened. Add the garlic, chives and bean sprouts and fry for an extra min. Pour in the remaining rice wine and fry for 1 min. Add the cabbage and carrot and lightly toss. Stir-fry the mushrooms, ginger and garlic for approx 15 seconds until aromatic. Add the remaining oil and heat until very hot.Remove, drain on paper towel and wipe out the wok. When it is very hot, add the pork and chicken mixture and stir-fry until cooked. Over a high heat, heat the wok and add half the oil.
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