Sweet spring rolls with vanilla ice cream

Name: Sweet spring rolls with vanilla ice cream
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 50 g Almond kernels without skin; 1 Organic Lemon; 50 g Soft Apricots; 2 (150 g each) Milk roll; 2 Eggs (size M); 150 g Whipped cream; 3 TABLESPOONS Sugar; 9 leaves Spring roll dough (à 20 x 20 cm); 1 Protein (size M); 1 l oil for frying; 6 scoops of vanilla ice cream; 7-10 Tbsp Icing sugar; 7-10 Tbsp Lemon balm

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 6

50 g Almond kernels without skin
1 Organic Lemon
50 g Soft Apricots
2 (150 g each) Milk roll
2 Eggs (size M)
150 g Whipped cream
3 TABLESPOONS Sugar
9 leaves Spring roll dough (à 20 x 20 cm)
1 Protein (size M)
1 l oil for frying
6 scoops of vanilla ice cream
7-10 Tbsp Icing sugar
7-10 Tbsp Lemon balm

Directions

1
Roast the almonds in a pan without fat. Take them out, let them cool down a bit and chop them roughly. Wash lemon hot and grate half of the peel thinly. Halve lemon and squeeze 1/2 lemon. Finely dice the apricots.
2
Cut the rolls into small cubes. Separate eggs. Mix cream, 1 tsp. lemon juice, lemon peel and egg yolks and pour over the rolls. Add apricots and almonds and knead to a mass.
3
Beat 2 egg whites until stiff, while letting the sugar trickle in. Fold the beaten egg whites into the roll mixture. Place 5 spring roll leaves side by side on a work surface. Put half of the roll mixture on each side of the dough sheets, leaving at least 1 cm free at the edges.
4
Brush the edges with egg white. Whip the sides of the dough over the filling and roll up.
5
Heat the oil in a wide saucepan and fry the rolls in it in portions for about 8 minutes, turning them occasionally until golden brown. Take them out and let them drip off on kitchen paper. Process the remaining 4 pastry sheets in the same way.
6
Arrange 1.5 rolls and ice on plates, dust with icing sugar and decorate with lemon balm.