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Fruit and coconut spring rolls Recipe

Fruit and coconut spring rolls
Source: Iga

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Ingredients

  • 125 mL (1/2 cup) frozen unsweetened strawberries, thawed
  • 125 mL (1/2 cup) frozen unsweetened raspberries, thawed
  • 45 mL (3 tablespoons) maple syrup
  • 4 large rice paper wrappers
  • 250 mL (1 cup) peeled mango cut in matchsticks
  • 250 mL (1 cup) peeled seedless papaya cut in matchsticks
  • 8 to 12 fresh mint or basil leaves
  • 125 mL (1/2 cup) water
  • 125 mL (1/2 cup) light coconut milk
  • 125 mL (1/2 cup) white sushi rice 
  • 1 pinch salt
  • 30 mL (2 tablespoons) sweetened grated coconut, toasted
PREP TIME
20m
COOK TIME
15m
TOTAL TIME
35m
YIELD
4 portions

Instructions

  • Bring water and coconut milk to a boil in a saucepan.
  • Add rice and salt; cover and cook over low heat for 15 minutes, or until all liquid is absorbed and rice is tender.
  • Allow to sit for 5 minutes before adding toasted coconut.
  • Place in the refrigerator to cool.
  • Soak a rice paper wrapper in hot water until pliable.
  • Place on a flat working surface.
  • Spoon 60 mL (1/4 cup) rice onto bottom of the wrapper, leaving a space of 2 cm (1 inch) on each side.
  • Add half of the mango and 2 or 3 mint or basil leaves.
  • Roll up wrapper to cover rice and fruit.
  • Fold each side toward the middle to close ends, and continue rolling to make a log.
  • Repeat procedure for remaining mango, and then for papaya, to make 2 rolls of each fruit. Refrigerate.
  • Place strawberries, raspberries and maple syrup in a blender and purée.
  • Reserve.
  • Cut rolls in half just before serving.
  • Serve half a roll of each fruit per person.
  • Dip into the red berry coulis.
  • To toast coconut, heat a small non-stick skillet over medium heat.
  • Add coconut and cook for about 1 minute, or until fragrant and lightly toasted.

Dinner

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A recipe from Iga

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