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Fruits, Desserts, and Other Sweet Foods
6 spring roll wrappers made of rice
2 ripe mangoes, peeled and cut into long stick-shaped pieces
1 teaspoon sesame oil
1/2 cup blanched almond slices
1/2 cup flour mixed with one-quarter cup of water, to make a batter
1 cup oil, for deep frying
1. Take one spring roll and brush with a little sesame oil near one edge, Put one-sixth of the mango strips about one inch in from the opposite edge and sprinkle one teaspoon almond slices over the mango pieces.
2. Fold edges in, leaving the one with sesame oil open, and then roll the spring roll toward that end, seeing that it gets sealed at that oiled edge.
3. Slowly heat the corn oi. Dip the roll into the batter and then roll it into or sprinkle more almond pieces on it, then deep fry until a light golden color. Remove and drain on paper towels. Repeat with the other spring roll sheets.
4. Cut every roll in half on an angle, and stand them up in a circle on a serving plate. If there are any left over almond slices sprinkle them about, and then serve.