Fruit-Filled Spring Rolls
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Fruit-Filled Spring Rolls

A sweet take on a classic dish.

Yield: Makes 10 rolls


1 cup diced strawberries

2/3 cup diced mango

2 kiwifruit, peeled and dice

10 spring roll wrappers

1 egg white, lightly beaten

- Cooking oil for deep-frying

Pastry Cream Ingredients:

1/4 cup sugar

1 tablespoon butter, softened

1/2 egg yolk

Combine pastry cream ingredients in a bowl; blend until smooth. Stir in strawberries, mango and kiwifruit. To make each roll: spread 1/3 cup fruit mixture across the center of a spring roll wrapper. Fold bottom corner over filling to cover, then fold over right and left corners. Brush sides and top of triangle with egg white. Fold over to seal. Preheat cooking oil in electric wok at 475 degrees F until hot. Reset to 350 degrees F. Deep-fry rolls, a few at a time, turning occasionally, until golden brown, about 2 to 3 minutes. Remove with a slotted spoon; drain on paper towels.
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