Offbeat Bites: Fruity Spring Rolls

Chef’s note: This recipe is quick and tasty. It can be prepared in under 20 minutes as a light appetizer, refreshing palate cleanser, or as a simple but sweet dessert. It makes a good accompaniment to a spicy curry or alongside a bowl of sweet black rice pudding.

This serves 5, but you can obviously adjust the number of spring roll wrappers and pieces of fruit to fit your needs.

A deep fryer can be used in place of the wok. When frying, be careful and stand at least an arm’s length away from the wok or deep fryer for safety reasons – grease splatters are common and painful.

If you would like to see the recipe that inspired this, click here. If you are interested in the classic recipes for savory Thai or Vietnamese versions of spring rolls, click here or here.

These spring rolls only have 3 main ingredients, so make them count.
These spring rolls only have 3 main ingredients, so make them count.

Ingredients:

  • 25 small square spring roll wrappers

  • 25 small strips of jackfruit or mango

  • 1 egg, beaten

  • peanut oil or vegetable oil, for frying

  • ground roasted peanuts, for serving

  • coconut cream or coconut milk, for serving

  • honey, for serving

Small rectangular strips work the best, over flimsy ribbon-like strips. I used jackfruit for this particular batch of spring rolls, which is fairly easy to cut into rectangular strips.
Small rectangular strips work the best, over flimsy ribbon-like strips. I used jackfruit for this particular batch of spring rolls, which is fairly easy to cut into rectangular strips.

Lay out one small spring roll wrapper. In one corner, lay a small strip of fruit.

If you find it tedious to do this 25 times, pretend you’re doing food origami.
If you find it tedious to do this 25 times, pretend you’re doing food origami.

Roll the fruit midway up the wrapper, towards the opposite corner.

Remember to keep the roll as tight as possible when doing this.
Remember to keep the roll as tight as possible when doing this.

Fold the sides of the wrapper in.

Brushing the edge with beaten egg ensures that the roll stays sealed when frying.
Brushing the edge with beaten egg ensures that the roll stays sealed when frying.

Continue rolling, as tightly as possible, until you’ve reached the other corner of the wrapper. Seal and brush the edge with the beaten egg.

These will stay for about 2 hours, if you would like to make them ahead before frying them up for guests.
These will stay for about 2 hours, if you would like to make them ahead before frying them up for guests.

Repeat for the remaining spring roll wrappers.

Please, please, please be careful around hot oil. Grease burns really do hurt.
Please, please, please be careful around hot oil. Grease burns really do hurt.

Heat about ¾ inch of oil in a large wok over very high heat. Fry spring rolls in batches of 10, for 2 to 3 minutes, or until golden brown.

Don’t let them sit for too long - they get soggy and tasteless when cold.
Don’t let them sit for too long – they get soggy and tasteless when cold.

Move to a paper towel to drain briefly. Serve hot, with coconut milk, ground peanuts, and honey.

All photos by Lauren Quinn

 

 

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