Strawberry-Lychee Spring Rolls

Baby Kato


Mmmmm, I can't think of any thing that would be better than this tasty treat. Can't wait to try this one, served with a scoop of coconut ice cream.

Recipe courtesy of Ching-He Huang. Posted here for play in Culinary Quest.

★★★★☆ 1 vote
25 Min
10 Min


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.

About Strawberry-Lychee Spring Rolls

Course/Dish: Other Desserts
Main Ingredient: Fruit
Regional Style: Chinese
Other Tag: Quick & Easy