Sweet spring rolls with coconut-peach filling and honey

Name: Sweet spring rolls with coconut-peach filling and honey
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 pack of (250 g = 25 leaves) deep-frozen Wan-Tan leaves; 1 (approx. 250 g) Peach; 20 g Coconut flake; 2 TEASPOONS demerara sugar; 1 Protein (size M); 1 l Frying oil; 4 TABLESPOONS Honey; 2 TABLESPOONS Icing sugar

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 pack of (250 g = 25 leaves) deep-frozen Wan-Tan leaves
1 (approx. 250 g) Peach
20 g Coconut flake
2 TEASPOONS demerara sugar
1 Protein (size M)
1 l Frying oil
4 TABLESPOONS Honey
2 TABLESPOONS Icing sugar

Directions

1
Thaw the Wan-Tan leaves. Wash peach, dab dry, cut in half, remove stone. Dice peach finely. Mix cubes, grated coconut and sugar. Put 1 heaped teaspoon of the mixture in the middle of a Wan-Tan leaf.
2
Coat the edges with egg white. Fold the bottom edge of the pastry onto the filling and fold both sides in as well. Spread with egg white again and roll up. Do the same with the rest of the dough.
3
Heat oil for frying. Fry the spring rolls in portions for 2-3 minutes until brown, take them out and let them drip off on kitchen paper. Arrange spring rolls, sprinkle with honey and dust with icing sugar.