Are you ready to bake some yummy pineapple rolls? Get the recipe below!

Note :You can make the pineapple filling a day ahead and keep it refridgerated.

 Weight-watchers can also bake the rolls instead of deep-frying them.

Preparation time: 20 minutes

Cooking time: 20 minutes                                       

Serves 4

Ingredients

• 2 cups pineapple flesh, cut into 1cm cubes
• 1/3 cup (80 ml) water
• 1 vanilla pod (optional)
• 80gm sugar , 2tsp plain flour (mixed together)
• 8 sheets spring roll wrappers
• 1 egg, beaten
• Oil for deep frying
• Ice cream for serving

Directions

1. Place cubed pineapple and water in pan.
2. Split vanilla bean lengthwise and carefully scrape the tiny black seeds out and add to pan
3. Bring mixture to the boil and then turn down heat. Simmer on low heat for 10 minutes or until prinapple is softened.
4. Stir in sugar/flour mixture and cook for about 5 minutes or until sauce thickens enough to coat pineapple pieces lightly.
5. Transfer filling onto a shallow plate and cool to room temperature. Lay a spring roll wrapper on your worktop diagnolly and place a generous spponful of cooled filling in the centre. Neatly enclose the filling in the wrapper, rolling it up spring roll-style.
6. Brush the edges with a little beaten egg to seal. Make all the rolls this way until filling is used up.
7. Heat oil in a small pan or wok over medium heat. Oil should be about 2cm deep. When hot, slip spring rolls into the pan. Fry 2-3 rolls at a time. When golden brown, crefully remove rolls and drain well on absorbent paper.
8. Serve hot, accompanied with vanilla or any fruit flavoured ice cream.

**To bake rolls, lay them on a baking tray lined with non-stick parchment. Brush with melted butter and bake in preheated over (190 degrees) for 15 minutes or until golden brown.

Tags

From The Kitchen

Related posts

• No related posts.