Sunday, April 19, 2009

Fresh Fruit Spring Rolls

Fresh Fruit Spring Rolls



Confession time: I can't definitively tell you where this recipe came from originally. It is lost to the ages. I want tell you it came from a magazine like Shape or Self, except I can't be sure. There was a time in my life, before I was married and before I was a mother that I actually exercised and worried about what I ate.

Those days are over, at least for now. Someday, not sure when, I will be able to get to part of my "To Do List" that covers a diet that an adult would partake in or regular exercise.

Anyway, this is vegetarian and healthy. I know, I know, what the heck. It is just so darn tasty. The tartness of the fruit and the raspberry coulis is wonderful.

Fresh Fruit Spring Rolls


1/4 cup honey
1 vanilla bean split
2 tsp. orange zest
2 tsp. lime zest
1 tsp. cinnamon
1/2 cup orange juice

1/4 cup strawberries
1 cup blueberries
2 cup pears


8 spring roll wrappers
Non-stick spray

Combine honey, vanilla bean, citrus zest, cinnamon, and orange juice in a sauce pan. Simmer for 5 minutes. Stir in fruit and allow to cool.



Remove vanilla bean and discard.

Spoon 1/4 to 1/3 of a cup of fruit mixture onto lower edge of spring roll wrapper. Dampen all four edges of wrapper with small amount of water. Begin at the edge closest to the fruit mixture and fold over slightly. Then fold the sides in toward the fruit mixture. Bring fourth side up to cover fruit completely and gently seal. Place spring roll on greased cookie sheet. Spray lightly with non-stick spray. Repeat with remaining seven wrappers.

You should have a cookie sheet full of little beauties like this one. If you are lucky, so very very lucky, you will have a couple of extra and you will have ten or so spring rolls.



Once all rolls are complete, bake at 400°for 5-7 minutes. Watch closely so rolls do not burn, but do not remove before they look slightly golden brown and crisp.

Serve warm with Mandarin Raspberry Coulis.



Mandarin Raspberry Coulis
2 cups mandarin oranges
1 cup raspberries
1 tsp. ginger

Puree ingredients in food processor or blender. Now, I HATE raspberry seeds. Which is really sad, because I am crazy about raspberries. The seeds make me crazy, so I prefer to use a strainer to weed those nasty little buggers out. That is just me. If you don't mind the seeds...first of all, how can you stand it? Secondly, you can just leave them or strain them...it is entirely us to you. But I can't imagine what would possess you to leave them.

2 comments:

momof3under6 said...

oh yum. when the stomach flu decides to leave us, i'm making these.

do you know of a good flu fumigator?

vertigob said...

Time is the only cure I have ever heard of.

I am so sorry your little guys are so sick!