Spring Rolls with Fruit and Matcha

In fact, when they are embarrassed because they cannot find rice paper or Pia cake skin layers to make the most famous dish called spring rolls, the perfect way to help them is to make a skin layer with matcha. It seemed that the filling consists of a lot of ingredients, but all of them are the easiest ones to be found in many places; we can stop by any grocery store and find 90% of them there. The important thing is that it is very easy to make this beautiful dish; and the taste of matcha, the crackly crisp crust, the fragrant and mealy bananas, the sourish taste of fruits, and the deliciousness of shrimp and crab, all are combined together and highlighted in the hands of the superstar chef. Only a small spring roll can arouse a lot of emotions in us.

Spring rolls with fruit and matcha

INGREDIENTS

Ingredients for the spring roll wrappers

·         300g flour

·         5g matcha

·         400ml water

·         1g salt

·         a non-stick pan

·         a big brush

Ingredients for the filling

·         50g apples

·         50g pears

·         50g pineapples

·         1 banana

·         50g strawberries

·         50g purple onions

·         100g crab meat

·         100g shrimp

·         2 wedges of the Laughing Cow cheese

·         30g mayonnaise

·         5g small green cilantro

·         500ml cooking oil

·         2g pepper

Ingredients for the sauce

·         50g mayonnaise

·         1g matcha

·         5g sugar

PROCESSING METHOD

1. Prepare the filling

Peel and dice the apple, pear, pineapple, purple onion, strawberry, and banana. Poach the crab meat in boiling water, then take it out and leave to drain. Boil the shrimp, peel them and dice its meat. Clean and finely chop the small green cilantro.

2. Make the filling

Put all the diced apple, pear, pineapple, purple onion, strawberry, banana and chopped small cilantro into a large bowl; wring out excess water in the crab meat then add it to the fruit, stir in the shrimp meat. Add 2g ground pepper, 30g mayonnaise, 2 crumbled wedges of cheese and toss to mix well.

3. Make the wrappers of the spring rolls

Tip in the flour into a large bowl, add 1g salt, 5g matcha, then slowly pour 400ml water into the flour and mix properly to make the batter. Let the mixture sit for 5 minutes to swell up. Dip a piece of paper towel in cooking oil and use to brush base of a non-stick crepe pan on the stove over a low heat. Use a brush to cover the pan with a thin layer of batter and tilt pan so the batter is cooked through until transparent. Use a metal spatula to flip then transfer to a plate to leave it to cool. Repeat with the remaining batter.

4. Make the spring rolls

Lay a wrapper on a plate. Place the filling near the center, leaving about 5cm uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper. Repeat with the remaining ingredients.

Put a wok on the stove over a medium heat. Pour 500ml of cooking oil into the wok. When the cooking oil simmers, slide each spring roll into the wok one at a time until they are golden brown, then drain on paper towels.

5. Make the sauce

Put 1g matcha and 3ml water into a small bowl and stir constantly. Add 50g mayonnaise and 5g sugar, continue to stir.

PRESENTATION

Arrange the spring rolls on a serving platter, serve with matcha and mayonnaise sauce.

QUALITY CHECK

The spring rolls should be golden-green, crispy and fragrant of matcha, the filling should be low-fat and sweet with the natural taste of fruit.

TIPS

- You should not bruise the diced fruit. If you make the dish with large amounts of fruit, you should drain them in a culinary basket to keep its crunchiness.

- You should make the wraps right after the filling is made to keep the cut fruit out of their own juices.

- The spring roll wrappers should not be too thin to avoid any sharp fillings to tear the wrappers.

NUTRITIONAL COMPONENTS OF THE INGREDIENTS

The main ingredients of this dish are flour, crab meat, shrimp, and several kinds of fruit (apple, pear, pineapple, strawberry, onion, and banana).

NUTRITION FACTS

EFFECTS OF THIS DISH

This dish helps to foster the strength of our bodies, tonify the nervous system, enhance energy, relieve constipation, increase urine output, stop artery blockage, reduce blood cholesterol levels, provide lots of proteins, trace minerals, vitamins, and fiber. It is good for those who have asthenic body syndrome, blood deficiency, mineral deficiency, vitamin deficiency, osteoporosis, loss of appetite, constipation, withered skin, hair loss, bad complexion, short temper, thirst, heat in the body, heart failure, insomnia, restlessness, and anxiety.

Author: Chef TRAN NGOC NGHIA (Middle)

Tien Loc Wedding Restaurant

Runner-up in the 2013 Golden Spoon Awards