Christmas Spring Rolls
David Neville
tags:spring rolls
Makes
12Preparation
45 minsCook
10 minsIngredients
1 cup flour, sieved | |
2¾ cups milk | |
3 eggs, size 7, plus 4 egg yolks, size 7 | |
4 tablespoons butter | |
½ teaspoon vanilla extract | |
¼ cup caster sugar | |
1½ tablespoons corn starch | |
600g fruit mince | |
12 spring roll wrappers, separated | |
700ml neutral oil, for frying |
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Instructions
1. | Prepare a crêpe mix by placing the flour, ¾ cup of milk, ½ cup water and 2 eggs into a bowl and blitzing until smooth. |
2. | Melt 3 tablespoons butter and stir in, then allow to rest in the fridge for 30 minutes. |
3. | To prepare the crème pâtissière, mix the remaining milk and vanilla extract and heat until steam forms. Keep below simmering point. |
4. | In a separate bowl put 4 egg yolks, sugar and corn starch and whip until smooth. |
5. | Slowly pour in hot milk and whisk to combine. |
6. | Return to a pot over low heat and stir continuously with a spatula until thickened and large bubbles burst on the surface. |
7. | Beat vigorously for a further minute and add the remaining butter. |
8. | Beat until smooth and remove from heat. |
9. | Mix the crème pâtissière with the fruit mince. |
10. | Heat a non-stick pan over medium heat and ladle in 4–5 tablespoons of crêpe mix, aiming to make each crêpe about 14cm in diameter. Allow to cool. |
11. | Beat the remaining egg to form an egg wash. |
12. | Lay a spring roll wrapper on the bench in a diamond shape. |
13. | Place a crêpe on top and place three tablespoons of fruit mix just below the halfway line of the crêpe on the edge closest to you. |
14. | Fold the bottom edge point of the wrapper up and over the fruit mix and tuck in tightly to the fruit mix. |
15. | Fold in each corner to cover fruit mix and make clean 90-degree angles, and roll the wrapper up to the top to form a cylinder. |
16. | Brush the exposed tip with egg wash and continue rolling up to seal. Repeat for remaining spring rolls. |
17. | Bring the oil to 170°C, or until a bread cube fries golden in 3–4 seconds. |
18. | Batch fry three spring rolls at a time until golden and transfer to absorbent paper. Repeat for the remaining spring rolls. |
19. | Alternatively, heat the oven to 150°C, place spring rolls on a baking tray and bake for 6–7 minutes. |
20. | Cut each spring roll in half and serve immediately. |
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