Lemon & Mint Spring Rolls With Syrup Recipe

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Lemon & Mint Spring Rolls With Syrup
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Ingredients
11
Count
Nutrition
267
Calories
Total time
35
Minutes
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Ingredients:

Directions:

  1. Spring Roll Wrappers-.
  2. Place flour in a bowl and stir in 250 ml of cold water to form a sticky paste, add a little more flour or water if necessary.
  3. Cover with plastic wrap and rest for 10 minutes.
  4. Heat a 26cm non-stick crepe pan over low heat until just warm and then spoon 1 heaped tablespoon of paste into the centre of the pan and using a small cranked palette knife, spread quickly and evenly to a 15cm round.
  5. Cook for 30 seconds or until edges of wrapper start to curl.
  6. Peel off wrapper and place, cooked side down on a plate lined with baking paper.
  7. Repeat to make 12 wrappers, stacking them on top each other with baking paper between each layer and then cover the remaining paste with a slightly damp, clean tea towel and reserve for sealing the spring rolls.
  8. Filling-.
  9. Meanwhile, to make the filling, using an electric mixer, beat cream cheese, egg yolk, 2 teaspoons (10 grams) of the sugar and half the lemon zest until pale and fluffy.
  10. Stir in mint, then spoon into a piping bag fitted with a 1.5cm nozzle.
  11. Lemon Syrup-.
  12. To make lemon syrup, place the remaining 100 grams sugar and 125ml water in a small saucepan, bring to the boil over high heat, the simmer for 5 minutes or until syrupy and then remove pan from the heat and stir in the remaining lemon zest.
  13. Set syrup aside to cool completely.
  14. Assemble Spring Rolls-.
  15. Place a wrapper, uncooked side up onto a work surface and then starting 2 cm up from the bottom, pipe a 3cm line of filling widthwise across the bottom half of the srapper and then fold the bottom of the wrapper over the filling and then fold in the sides and roll up, leaving a small flap.
  16. Dab a little of the reserved paste on the flap, then roll up completely to secure spring roll.
  17. Transfer seam side down, to a oven tray lined with baking paper and repeat with remaining wrappers and filling.
  18. Fill a deep fryer or large saucepan one third full with oil and heat over medium heat to 170C (or until a cube of bread turns golden in 10 seconds).
  19. Fry spring rolls, in 3 batches for 2 minutes or until golden and drain on aper towel.
  20. To Serve-.
  21. Divide spring rolls among plates and drizzle with lemon syrup and scatter with chopped peanuts and mint and then dust with icing sugar to serve or you could serve the syrup on the side for people to use as a dip.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 267.41 Kcal (1120 kJ)
Calories from fat 122.25 Kcal
% Daily Value*
Total Fat 13.58g 21%
Cholesterol 43.87mg 15%
Sodium 431.11mg 18%
Potassium 162.36mg 3%
Total Carbs 32.09g 11%
Sugars 13.47g 54%
Dietary Fiber 3.18g 13%
Protein 5.11g 10%
Vitamin C 14.1mg 23%
Vitamin A 0.3mg 10%
Iron 36.9mg 205%
Calcium 93.4mg 9%
Amount Per 100 g
Calories 197.09 Kcal (825 kJ)
Calories from fat 90.1 Kcal
% Daily Value*
Total Fat 10.01g 21%
Cholesterol 32.33mg 15%
Sodium 317.74mg 18%
Potassium 119.67mg 3%
Total Carbs 23.65g 11%
Sugars 9.93g 54%
Dietary Fiber 2.34g 13%
Protein 3.77g 10%
Vitamin C 10.4mg 23%
Vitamin A 0.2mg 10%
Iron 27.2mg 205%
Calcium 68.8mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.8
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free

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