Spring Rolls with Fruits & Matcha

Instructions

PROCESS

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.

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.

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.

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.

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.

EFFECTS OF THE 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.

NUTRITION FACTS