Spring “Fruit Bags”
Surprise your diners with these Vietnamese-inspired spring rolls stuffed with healthy goodness, and bursting with sweetness in every bite. It’s so easy to make, you’ll want to keep this dish as a permanent feature – or you could introduce it as a seasonal special to keep diners excited.
Ingredients
Spring “Fruit Bags”
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Fresh prawns 15.0 pc
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Vietnamese Rice Roll Paper 10.0 pc
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Apple, cubed 30.0 g
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Nut (Melon Seed) 30.0 g
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Pineapple 30.0 g
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Water 400.0 g
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Sugar 100.0 g
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Custard Powder 20.0 g
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Mango Puree 100.0 g
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Lemongrass Stalk 6.0 pc
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Spring Onion, stalk 4.0 pc
Preparation
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Spring “Fruit Bags”
- Slightly crush lemongrass with knife blade, cook in 300g of water for 15mins till fragrant, remove lemongrass and set aside to cool.
- Dip the Vietnamese rice roll paper in lemongrass water swiftly and remove, set aside.
- Dissolve the lime powder in boiling water, add in sugar and custard powder, stirring into a sauce, set aside and let it cool.
- Blanch prawns and remove shell.
- Dice cooked prawns, apples and pineapple, mix in melon seeds and dress with lime sauce.
- Wrap the fruit and prawn mixture with rice roll paper, tie with spring onion strip into a bag, place in refrigerator and chill for 30mins.
- Mix Best Foods Real Mayonnaise with mango puree, plate the “fruit bags” and serve.
