Milk Tart spring rolls
makes 40
Ingredients
1 tin condensed milk
3 tins water(use condense milk tin)
15 ml butter
2 sticks cinnamon
4 eggs, separated
125ml cornflour
1 vanilla pod – cut open, use inside for filling. Throw pod in milk mixture, while heating.
Slowly bring condense milk, water and butter to the boil while stirring. You can also do it in the microwave oven for 8 minutes on 100%power.
Mix the following – make sure there are no lumps.
4 egg yolks
125ml corn flour
a little water for mixing
1 x 400 g packet springroll wrappers
1 egg white ( to use as glue)
oil for deep frying
cinnamon sugar
Method
When milk mixture is almost boiling, first add a little of the hot milk to the egg mixture and then stir while add all the egg mixture to the rest f the milk mixture on the stove.
In the microwave – mix egg mixture with milk mixture and microwave for 4 minutes on 100% power, stirring every minute.
Beat egg whites to white peak stage and gently fold into custard. Allow the mixture to cool down.
To make the spring rolls
Simply place a wrapper on a flat service and with a pastry brush brush the all 4 sides with egg white. Place some ( a heaped teaspoon) milktart mixture on the wrapper at the end nearest to you. fold in the sides and roll up like a cigar. Constantly wet your finger with the egg white and make sure there are no leaking holes for the custard to run out whilst frying.
Heat your oil to very hot and fry the springrolls, 5 at a time and when golden brown, remove from the oil and immediately roll in cinnamon sugar.
* Very Important - make sure your oil is very hot, it must just quickly brown the pastry, once the filling on the inside starts to cook, the springrolls will bust open and it will be a mess.
(Nina Timm)
