Apricot And Almond Spring Rolls - cooking recipe

Ingredients

50 g almonds
150 ml whipping cream
2 None eggs, separated, + 1 egg white
1/2 None lemon, juice and grated zest
2 None bread rolls (150g each), cut into small cubes
50 g soft dried apricots, finely diced
3 tbsp caster sugar
9 sheets spring roll pastry (20 x 20cm)
1 litre oil
None None Icing sugar, for dusting
None None Lemon balm, to decorate
None None Vanilla ice cream, to serve

Preparation

Heat a frying pan and toast the almonds until browned. Remove from the pan, allow to cool and roughly chop.
In a bowl, mix the cream, egg yolks and lemon juice and zest. Add the bread and mix until covered. Add the apricots and almonds and knead into a ball. Beat 2 egg whites until forming stiff peaks, gradually adding the sugar. Fold into the bread mixture.
Lay the pastry sheets side by side on a work surface. Spoon the bread mixture down the centre of each. Brush the edges with the remaining egg white and roll up.
Heat the oil in a saucepan and cook the rolls in batches for 8 mins each, until golden. Remove with a slotted spoon and drain on kitchen paper.
Cut 3 rolls in half and arrange 1 1/2 rolls on each plate. Dust with powdered sugar, garnish with lemon balm and serve with vanilla ice cream.