Fruit Spring Rolls

I'm pretty sure most people have heard of and perhaps even tried spring rolls. An asian dish traditionally filled with vegetables and sometimes with meat as well. This time I decided to mix it up a little and create a dessert version.

I picked firm fruit and I could certainly see this working really well with bananas.

This recipe made 16 large fruit spring rolls.

INGREDIENTS:

• 1 fresh pineapple
• 2 firm apples
• 2 firm pears
• 200 g dark chocolate
• 125 ml soy cream (double cream would work as well)
• Wheat spring roll sheets (like very thin pancakes)
• 1/2 tsp all spice
• 1/2 tsp cinnamon
• Water
• Oil for frying

TOOLS:

• Frying pan
• Saucepan
• Knives
• Bowls
• Chopping board
• Spatula
• Pastry brush
• Cooling tray/rack

1. Remove the top and bottom off the pineapple. Trim all around the edge of the pineapple to remove the skin.
2. Cut the pineapple into quarters and remove the inner core of the pineapple. This part is very fibrous and hard to digest. Slice and cut into small cubes.
3. Quarter the pears, remove the seeds and core. Slice and cut into cubes, the same size as the pineapple.
4. Quater the apples, remove the seed and core. Slice and cut into cubes, the same size as the pineapple and pear.
5. Sprinkle 1/2 tsp each of allspice and cinnamon.
6. Mix together and get ready to make the spring rolls.

1. Taking one spring roll sheet place 2 tbsp of the fruit mix in the middle.
2. Using the pastry brush, brush water all around the edge of the sheet.
3. Fold the left hand side of the sheet into the middle.
4. Next fold the right hand side of the sheet into the middle.
5. Fold the edge closest to you into the centre and continue rolling until you reach the opposite edge.
6. Brush again the final edge with a little water to make sure the pancake sticks.

1. Heat a frying pan with oil, about 2 cm depth.
2. Once the oil is hot enough carefully place the spring rolls into the oil. Be very careful, they brown incredibly quickly.
3. Heat for about 1 minute on each side, until gold brown.
4. Remove from the oil and allow to cool on a cooling wrack. This also allows the rolls to remain crispy.

Of course spring rolls wouldn't be spring rolls if they didn't have a dipping sauce. You could of course have a fruit coulis to dip into, but I wanted to make a chocolate sauce.

1. Gently melt over a very low heat 200 g of dark chocolate.
2. Slowly add the cream and stir rapidly to avoid lumps.
3. Take off the heat and pour into individual dipping bowls.

Now all that's left to do is enjoy the spring rolls. They are best served still warm.

Let me know if you give this recipe a go.