For the Spring rolls
24 small spring roll wrappers (125mmX125mm/12.5cmX12.5cm/5”X5”)
12 large strawberries, washed, stalks removed, sliced halved down the
middle and then into thirds
1 tablespoon cornflour mixed with 2 tablespoons of hot water
flour for dusting
2 teaspoons peanut oil
For the garnish
12 small baby strawberries, washed
Ice cream of your choice
Fresh mint leaves
1. In a small pan on medium heat, add the soft brown sugar. Melt the
sugar and as it turns into a liquid, add the dark soy sauce, the
balsamic vinegar and the coconut milk. Stir gently to combine into
a caramel. Keep on a very low heat to keep warm.
2. Prepare the strawberries, take two pieces of the spring roll pastry
layering one on top of the other. Place in a diamond shape with one
of the corners facing you so that the square forms a diamond.
Spoon one tablespoon of the strawberry pieces in the centre of the
pastry, and then brush each corner with some cornflour paste
(which is made by adding the cornflour to hot water and mixing
well to form an edible ‘glue’).
3. Bring together the two side corners of the ‘diamond’ so they meet
as close to the centre of the filling as possible, then bring the
bottom corner up over the filling and rolling up to the top corner.
Dab the top corner with some more cornflour paste and press
lightly to secure the spring roll. Continue filling with the spring roll
wrappers until you have 12 in total. Place them all on a dry floured
surface. (These can also be frozen and then cooked straight from
4. Heat a large frying pan over medium heat and add the peanut oil.
Add the spring rolls into the pan and gently cook until golden,
turning over after cooking for 1 minute on each side. Transfer them
to a serving plate and serve immediately. Serve with fresh
strawberries, scoop of ice cream of your choice garnished with
some mint, and lastly a generous drizzle of soy caramel sauce.