Yield: Makes 80 mini spring rolls
Active time: 40 minutes
Total time: 50 minutes (includes filling preparation and frying time)
The technique: Spread, roll and fry. Easy!
The payoff: A light and tasty snack for anytime of the day
Tip: You can cut down on the sugar added to the green bean paste to suit your taste.
1 packet Spring Home Spring Roll Pastry (8.5”), cut into quarters
300g Green bean (mung bean) paste
¼ tsp Salt
50ml Vegetable oil
100g Young coconut flesh cut into thin slices
20g Salted butter
1 Egg white
White sesame seeds
Mix green bean paste, salt, vegetable oil, coconut flesh and salted butter in a pot and cook for 10 minutes over a medium fire. Remove from heat and set aside.
Spread 1 tsp of green bean filling near the corner of a sheet of pastry.
Roll Spring Roll Pastry into a long stick and brush with egg white. Sprinkle white sesame seeds to coat the entire outer surface of the spring roll.
Fry the spring rolls over medium-high heat until crispy.
Remove spring roll from the oil, drain and served.