Pineapple & Coconut Spring Rolls

Pineapple & Coconut Spring Rolls

Inspired by Chinese New Year and the fact I had a pineapple, I decided to try and make some spring rolls. I usually shy away from making things deep fried, because I don’t have a fryer and I don’t like using a pot of hot oil instead, however after the success of the Haggis Pakora, I thought I’d have a go.  These are really simple to make and are a tasty dessert.

Pineapple Spring Rolls

Ingredients (Makes 6)

250g Pineapple
50g Sugar
2 tsp. Malibu (Optional)
Spring Roll Wrappers
1l. Groundnut Oil (for frying)

Method

  • Chop your pineapple up and whizz in a blender to make it really fine
  • Add the pineapple to a pan and then add the sugar and a drop of water
  • On a low heat, stew until the pineapple is soft and the mixture almost like a jam
  • Remove from heat and stir in the Malibu
  • Leave in the fridge to cool
  • Remove any excess liquid from the pineapple
  • Take a Spring Roll Wrapper and place a heaped tsp. in the centre and roll by folding in the sides and then rolling from the top to the bottom.
  • With a little water seal the edge.
  • Once all rolled place in the fridge for about 30 mins
  • Heat your oil in a pan to 160C (or deep fat fryer if using)
  • Place the Spring Rolls in the fryer (do two at a time) and fry until golden
  • Drain on Kitchen paper and repeat until they are all fried
  • Dust with icing sugar and serve with a dip

I used Vietnamese Spring Rolls wrappers when I made these, but I wouldn’t use them again for this, I think they are best served steamed.  If you can’t get Chinese Spring Roll Wrappers I would use filo pastry instead.  To serve I made this quick and easy Cinnamon Cream, but I also think a Dark Chocolate and Chilli Sauce would work well too.

Cinnamon Cream

Ingredients (Serves 2)

100ml  Double Cream
1 tbsp. Icing Sugar
1/2 tsp. Cinnamon

Method

  • Add all ingredients to a bowl and whisk until thickened but can still be slowly poured
  • Chill until ready to serve

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