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.
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
Lay out one small spring roll wrapper. In one corner, lay a small strip of fruit.
Roll the fruit midway up the wrapper, towards the opposite corner.
Fold the sides of the wrapper in.
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.
Repeat for the remaining spring roll wrappers.
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.
Move to a paper towel to drain briefly. Serve hot, with coconut milk, ground peanuts, and honey.
All photos by Lauren Quinn