Strawberry Spring Rolls, Orange Curd and Dipping Sauce

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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • To make the orange curd, put the butter, orange juice and zest together in a saucepan and bring to a boil.
  • While you wait for this to boil, whisk the 4 eggs and 4 1/2 ounces of raw sugar together, then slowly temper into the boiling liquid.
  • Simmer the mixture until it thickens, stirring continuously making sure the mix does not boil.
  • Leave to chill.
  • To make the spring rolls, finely dice the strawberries and mix with 1 1/2 Tablespoons of orange curd.
  • Mix the arrowroot into the egg white.
  • Take one spring roll sheet and turn it so that one corner is facing you.
  • Take 3 Tablespoons of the strawberry mix and spoon into the centre.
  • Fold in the left and right hand corners to the width of 3 inchces.
  • Brush the top of the spring roll with the egg white mixture and roll up tightly. Repeat with the remaining spring roll sheets.
  • Deep fry right before you are ready to serve.
  • For the dipping sauce, trim and quarter the strawberries and place in a pan with 3 3/4 ounces caster sugar, 2 fluid ounces grand marnier and 2 fluid ounces water.
  • Simmer the strawberries until they are soft, then puree the mixture in a blender.
  • Serve the sauce in a fondue set with the spring rolls arranged neatly around.
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