Lemon & Mint Spring Rolls With Syrup |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 10 |
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From Australian Master Chef by contestant Marion Gatsby and inspired by her asian heritage in a Mystery Box Challenge. Times are as given on the recipe. Also I haven't listed vegetable oil for frying as will only let me if I use a quantity and the quantity needed for deep frying is obviously far more than you would ingest therefore making a mockery out of the nutritional panel. I have estimated the roasted salted peanuts and mint leaves and icing sugar for serving. I think this could be served as an appertizer or a dessert. Ingredients:
225 g plain flour (1 1/2 cups) |
250 ml water (cold 1 cup) |
250 g cream cheese (chopped and softened) |
1 egg yolk |
110 g caster sugar (1/2 cup) |
4 lemons (zested) |
125 ml water (1/2 cup) |
2 tablespoons mint leaves (finely shredded) |
2 tablespoons salted peanuts (roasted and chopped to serve) |
2 tablespoons mint leaves (torn to serve) |
2 tablespoons icing sugar (to serve) |
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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