Strawberry-Lychee Spring Rolls
Recipe courtesy of Ching-He Huang. Posted here for play in Culinary Quest.
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- 3 Tbsp
- crystal decorating sugar or regular sugar
- 1 Tbsp
- canned, lychees, drained and quartered lengthwise
- 8 large
- ripe strawberries, hulled and quartered
- 1 Tbsp
- ground cinnamon
- 6-inch square spring roll wrappers
- 4 Tbsp
- unsalted butter, melted
- ice cream, your favorite flavor, for serving
1Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
2Toss 1 tablespoon of the sugar and the cornstarch with the lychees and strawberries in a large bowl until combined.
3Mix together the remaining 2 tablespoons sugar and the cinnamon in a small bowl.
4Lay a spring roll wrapper on a work surface with a corner pointing toward you and brush the surface lightly with melted butter.
5Put 1 heaping tablespoon of the lychee mixture into the center of the wrapper.
6Bring the two side corners together so they meet over the filling.
7Bring the bottom corner up over the filling and roll the wrapper tightly around the fruit.
8Set the spring roll on the baking sheet with the exposed corner down; continue rolling with the remaining fruit and wrappers.
9Brush butter all over the surface of the rolls and sprinkle each with a little of the cinnamon sugar.
10Bake until light golden brown and crisp, about 10 minutes.
11Do not overbake - the fruit will begin to break down as it cooks and can ooze out of the wrappers.
12Let cool for at least 10 minutes before serving with a scoop of ice cream alongside.