I was inspired to make this dessert after visiting a newly opened Filipino fast food restaurant here in Calgary. No one leaves the place without ordering their famous peach mango pie. I was no exception and wanted more after having that delicious pie: crunchy from the outside and sweet blend of peach and mango fruits in the inside.
On my first try, I made the filling as good as Jollibee's. I used an egg roll wrap but it did not turned out as crunchy as I expected once fried. To add, most of the wrap popped while frying and the filling oozed out. The next day with enthusiasm revived I tried the spring roll wrap. Here it is, crunchy on the outside and not so sweet peach and mangoe fruits in the inside. Easy to make. Give this Peach Mango Spring Roll a try.
Ingredients:
1 cup canned peach drained and diced
1 cup frozen Philippine mango chunks
1 tablespoon cornstarch
9 pcs (9”x9”) spring roll sheets
Egg white
Cooking oil for frying
2 tablespoons icing sugar for dusting
Preparation:
1. Slice peach pulp, drain and measure 1 cup.
2. Slice mango cubes in four and measure 1 cup.
3. In a bigger bowl, put both mango and peach and add cornstarch and mix until well incorporated.
4. On a flat surface, take one spring roll, scoop 1 tablespoon peach and mango mixture and put on top of spring roll.
5. Fold the end of the spring roll nearest you to cover the mixture.
6. Brush the opposite end with egg white.
7. Fold both sides toward the center and brush again the opposite end with egg white.
8. Roll wrap away from you.
9. Do the same with the rest of peach and mango mixture..
10. Heat up deep pot and cooking oil.
11. Fry rolls 4-5 pieces per batch until golden brown.
12. Drain excess oil by arranging rolls standing in a wire mesh.
13. Lay peach mango spring rolls on a plate and dust with icing sugar. Enjoy and Cook happy!
On my first try, I made the filling as good as Jollibee's. I used an egg roll wrap but it did not turned out as crunchy as I expected once fried. To add, most of the wrap popped while frying and the filling oozed out. The next day with enthusiasm revived I tried the spring roll wrap. Here it is, crunchy on the outside and not so sweet peach and mangoe fruits in the inside. Easy to make. Give this Peach Mango Spring Roll a try.
1 cup canned peach drained and diced
1 cup frozen Philippine mango chunks
1 tablespoon cornstarch
9 pcs (9”x9”) spring roll sheets
Egg white
Cooking oil for frying
2 tablespoons icing sugar for dusting
Preparation:
1. Slice peach pulp, drain and measure 1 cup.
2. Slice mango cubes in four and measure 1 cup.
3. In a bigger bowl, put both mango and peach and add cornstarch and mix until well incorporated.
4. On a flat surface, take one spring roll, scoop 1 tablespoon peach and mango mixture and put on top of spring roll.
5. Fold the end of the spring roll nearest you to cover the mixture.
6. Brush the opposite end with egg white.
7. Fold both sides toward the center and brush again the opposite end with egg white.
8. Roll wrap away from you.
9. Do the same with the rest of peach and mango mixture..
10. Heat up deep pot and cooking oil.
11. Fry rolls 4-5 pieces per batch until golden brown.
12. Drain excess oil by arranging rolls standing in a wire mesh.
13. Lay peach mango spring rolls on a plate and dust with icing sugar. Enjoy and Cook happy!
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