Ching-He Huang's Lychee and Strawberry Spring Rolls with Vanilla Ice Cream and Golden Syrup


Take a spring roll wrapper and place it in front of you in the shape of a diamond. Place a chopped lychee and few slices of strawberry across the centre of the pastry then brush each corner with the blended cornflour.

Bring the two side corners over the filling to the middle.
Bring the bottom corner up over the filling and continue rolling up to the top corner. Dab the top corner with more cornflour paste and press lightly to secure the spring roll.

Continue in the same way until all the wrappers are filled.
Heat a large non-stick frying pan over medium heat. Add the oil and leave to heat, then place the spring rolls in the pan and fry for about 1-2 minutes or until golden then turn them over to cook the other side, and stir constantly for a few minutes more until an even gold all over.

To serve, place 2 spring rolls in each of four serving dishes. Dress with extra berries and lychees and place a scoop of vanilla ice cream alongside.

Drizzle with golden syrup and serve immediately. Alternatively, try these rolls with melted dark chocolate.

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