Strawberry Lychee Spring Rolls Recipes

Steps:

• Put the lychee liquid in a small saucepan and bring to a simmer over medium heat. Reduce the heat to medium low and simmer until reduced to a syrupy consistency (about 1/2 cup), 8 to 12 minutes. Let cool completely.
• Combine the lychees, strawberries, sugar, lemon juice, salt and cooled lychee syrup in a blender or food processor. Puree until smooth, then strain through a fine-mesh sieve into a metal bowl; you should have about 5 cups. Refrigerate until cold, at least 1 hour.
• Churn in an ice cream maker according to the manufacturer's directions until the consistency of soft serve. Transfer to a freezer-safe container, cover and freeze until firm, at least 4 hours.

Steps:

• Make the Strawberry Lemonade Dip: Add the Greek yogurt, strawberries, mint, honey, lemon juice, and lemon zest to a blender. Blend until smooth.
• Transfer the dip to a small bowl and garnish with more lemon zest. Chill in the fridge while you assemble the rolls.
• Fill a medium shallow bowl with warm water and set near your work station.
• Dip a rice paper wrapper in the warm water for a few seconds, submerging completely. Remove and lay flat on a smooth, clean surface, such as a plate.
• Add your desired combination of sliced kiwi, sliced strawberries, sliced mango, raspberries, and sliced green apple to the middle of the wrapper. Be careful not to overfill, or rolling it will become difficult.
• Working quickly, before the rice paper dries out, fold both sides of the rice paper over the fruit to secure.
• Lift the bottom edge of the rice paper and carefully fold it over the top of the fruit, tucking it under on the other side, then gently roll until the fruit is completely covered and the top edge of the wrapper adheres to the spring roll. Repeat with the other ingredients.
• Set the spring roll aside and cover with a damp paper towel to keep fresh while you repeat with the remaining ingredients.
• Serve with the chilled dip.
• Enjoy!

Steps:

• 1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• 2. Toss 1 tablespoon of the sugar and the cornstarch with the lychees and strawberries in a large bowl until combined.
• 3. Mix together the remaining 2 tablespoons sugar and the cinnamon in a small bowl.
• 4. Lay a spring roll wrapper on a work surface with a corner pointing toward you and brush the surface lightly with melted butter.
• 5. Put 1 heaping tablespoon of the lychee mixture into the center of the wrapper.
• 6. Bring the two side corners together so they meet over the filling.
• 7. Bring the bottom corner up over the filling and roll the wrapper tightly around the fruit.
• 8. Set the spring roll on the baking sheet with the exposed corner down; continue rolling with the remaining fruit and wrappers.
• 9. Brush butter all over the surface of the rolls and sprinkle each with a little of the cinnamon sugar.
• 10. Bake until light golden brown and crisp, about 10 minutes.
• 11. Do not overbake - the fruit will begin to break down as it cooks and can ooze out of the wrappers.
• 12. Let cool for at least 10 minutes before serving with a scoop of ice cream alongside.