Spring rolls with rice pudding

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Bring milk and salt to the boil in a saucepan, add rice pudding and bring to the boil while stirring. Let it swell for about 30 minutes at low heat, stirring occasionally. Stir in butter and 2 tablespoons of sugar. Bring to the boil again briefly. Put rice pudding in a cool place

2. 2

   Pour the cherries into a sieve and collect the juice. Boil up the juice to 4 tablespoons. Stir the remaining juice, starch and 4 tbsp. sugar until smooth. Stir into the boiling cherry juice, bring to the boil and simmer while stirring for about 1 minute. Add the cherries and stir in. Let the compote cool down and put it in a cool place

3. 3

   Defrost the spring roll leaves. Place the spring roll leaves next to each other on the work surface. Put 2 tbsp. rice pudding in the lower left corner, leaving about 4 cm free at the top. Brush the edges with water. Beat the tip over the filling. Turn the corners from both sides towards the middle and roll up to a firm roll.

4. 4

   Heat the oil in a frying pan and fry the rolls in portions in the hot oil for approx. 6 minutes, turning them over, until golden brown. Drain on kitchen paper and arrange on plates with cherry compote

5. 5

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
430 kcal

CARBS
62 g

FATS
16 g

PROTEINS
6 g