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Fruits, Desserts, and Other Sweet Foods
3 persimmons, coarsely chopped
1 Tablespoon honey
1 Tablespoon lemon juice
1 small chili pepper, seeds discarded, then minced
3 slices fresh ginger, minced
1 Tablespoon almond slices
1 Tablespoon cornstarch
20 spring roll wrappers
1 cup vegetable oil
1. Put persimmon pieces in a medium-size pot, add the
honey, lemon juice, chili pepper pieces, and the ginger
and stir well.
2. Mix in cornstarch with one tablespoon cold water,
heat and stir this until it thickens, about one minute,
then remove to an empty bowl and allow to cool.
3. Put three tablespoons of the cooled mixture on one
wrapper, fold in the edges, then roll and seal with a few
drops of water. Place the wrapped item seam side down
on a clean plate.
4. In a clean wok or fry pan, add the oil and deep fry
these packets until they are golden on all sides, then
drain on paper towels, cut them in half on an angle, and
stand them on the folded end, and serve.