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Strawberry Spring Roll with Dark Soy Caramel

2016-12-23 23:27:08|Food

  Here’s my second recipe to share from the Superior Dark soy sauce challenge by Pearl River Bridge.    With Christmas just around the corner, I like to experiment with new flavours and ingredients to treat all my guests and family over the festive period.  I have been experimenting this year!  I really wanted to create some new recipes to add to the Christmas feast and make it extra special - my Strawberry Spring roll with Dark Soy Caramel.     For this delicious recipe try to use the freshest strawberries you can get hold of... I know they are not in season in Dec but you can also use apple/plum. Spring roll wrappers are available from supermarkets everywhere or use filo pastry and bake in the oven instead of pan-frying them golden. To achieve the umami, salty flavour in the caramel, I use dark soy sauce, which provides a salty pop. A touch of balsamic vinegar adds a bit of acidity to compliment the sweet strawberries and the coconut milk is used to enrich the caramel and makes this dessert vegan friendly too. I plan to serve with my favourite ice cream!     I’ve posted the recipe below and hope you get a chance to give it a try.     Love, Ching x   Strawberry Spring roll with Dark Soy Caramel   Preparation time: 20 minutes Makes 12 small spring rolls (3 per person) Serves 4   Ingredients   Soy Caramel   3 tablespoon soft brown sugar 1 tablespoon Pearl River Bridge Dark Soy Sauce 1 teaspoon balsamic vinegar 50ml coconut milk   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   Method:   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 the freezer).   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.

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