Lemon Mint Spring Rolls With Syrup Recipes

Steps:

• Fresh mint sprigs, for garnish
• Preheat oven to 350 degrees F. Butter and flour an 8-inch round cake pan.
• For the cake: In a large bowl, using an electric mixer, beat the egg whites to soft peaks. Add 1/2 cup sugar and beat until the mixture holds stiff peaks.
• In a separate large bowl, beat the vegetable oil, the remaining 1/2 cup sugar and salt. Add the egg yolks 1 at a time. Add the chopped mint, lemon juice and lemon zest. Add the flour and mix until just combined. Set aside.
• Slowly add 1/2 of the egg white mixture into the oil mixture. Using a rubber spatula, carefully fold in the remaining egg white mixture. Spread the batter into the prepared cake pan and bake for 40 to 45 minutes until a toothpick inserted into the middle of the cake comes out clean. Transfer the cake to a cutting board and allow to cool before slicing.
• For the syrup: In a small saucepan, combine the sugar, water, lemon juice, and lemon zest over medium heat. Bring to a boil, reduce the heat, and simmer until the sugar has dissolved, about 5 minutes, stirring occasionally, Remove the pan from the heat and allow the syrup to cool, about 20 minutes.
• To serve, spoon some of the syrup onto each small plate or shallow bowl and lay a slice of cake on top. Drizzle the cake with additional syrup and garnish with a small sprig of mint.

Steps:

• In a small saucepan over moderate heat, bring the sugar, 1/4 cup water, lemon juice and zest to a boil and cook until the sugar has dissolved and the mixture has reduced by half. Chill in the fridge at least 1 hour and up to 24 hours. Right before serving, stir in the mint and pour over the mangos and berries. Garnish with whole mint leaves.
• BYOC: You will love this syrup so much you will be pouring it over fruit all year long. For something a little different, try using fresh basil instead of the mint. This also makes a fantastic base for a drink. Try a mojito by adding a bit of rum and club soda. Or try adding fresh ginger for a kick of warm spice.

Steps:

• Lemon Simple Syrup: Heat sugar, 1 cup water, and lemon zest in a small saucepan over high, stirring occasionally, until sugar dissolves. Remove from heat; let cool 20 minutes. Remove zest; let cool completely. Syrup can be refrigerated up to 1 week. (Makes 1 1/2 cups.)
• Cocktail: In the bottom of a julep cup, muddle mint leaves with 1 tablespoon syrup for a few seconds until mint starts to break down. Add bourbon and fill cup with ice; stir until well chilled. Top with more ice and garnish with mint sprig.

Steps:

• Spring Roll Wrappers-.
• Place flour in a bowl and stir in 250 ml of cold water to form a sticky paste, add a little more flour or water if necessary.
• Cover with plastic wrap and rest for 10 minutes.
• Heat a 26cm non-stick crepe pan over low heat until just warm and then spoon 1 heaped tablespoon of paste into the centre of the pan and using a small cranked palette knife, spread quickly and evenly to a 15cm round.
• Cook for 30 seconds or until edges of wrapper start to curl.
• Peel off wrapper and place, cooked side down on a plate lined with baking paper.
• Repeat to make 12 wrappers, stacking them on top each other with baking paper between each layer and then cover the remaining paste with a slightly damp, clean tea towel and reserve for sealing the spring rolls.
• Filling-.
• Meanwhile, to make the filling, using an electric mixer, beat cream cheese, egg yolk, 2 teaspoons (10 grams) of the sugar and half the lemon zest until pale and fluffy.
• Stir in mint, then spoon into a piping bag fitted with a 1.5cm nozzle.
• Lemon Syrup-.
• To make lemon syrup, place the remaining 100 grams sugar and 125ml water in a small saucepan, bring to the boil over high heat, the simmer for 5 minutes or until syrupy and then remove pan from the heat and stir in the remaining lemon zest.
• Set syrup aside to cool completely.
• Assemble Spring Rolls-.
• Place a wrapper, uncooked side up onto a work surface and then starting 2 cm up from the bottom, pipe a 3cm line of filling widthwise across the bottom half of the srapper and then fold the bottom of the wrapper over the filling and then fold in the sides and roll up, leaving a small flap.
• Dab a little of the reserved paste on the flap, then roll up completely to secure spring roll.
• Transfer seam side down, to a oven tray lined with baking paper and repeat with remaining wrappers and filling.
• Fill a deep fryer or large saucepan one third full with oil and heat over medium heat to 170C (or until a cube of bread turns golden in 10 seconds).
• Fry spring rolls, in 3 batches for 2 minutes or until golden and drain on aper towel.
• To Serve-.
• Divide spring rolls among plates and drizzle with lemon syrup and scatter with chopped peanuts and mint and then dust with icing sugar to serve or you could serve the syrup on the side for people to use as a dip.