Sweet Egg Rolls With Cherry Compote - cooking recipe

Ingredients

800 ml whole milk
200 g pudding rice
20 g butter
6 tbsp sugar
2 x 400 g cans cherries, drained, syrup reserved
1 1/2 tbsp cornflour
8 sheets spring roll pastry
500 ml sunflower oil

Preparation

For the filling, bring milk and a pinch of salt to a boil. Add rice and bring to a boil again, stirring. Cook over low heat, stirring occasionally, for 30 mins. Add butter and 2 tbsp sugar. Bring to a boil then allow to cool and chill.
For cherry compote, bring 4 tbsp cherry syrup to a boil. Add cornstarch, remaining sugar and syrup. Bring to a boil and simmer for 1 min, stirring. Add cherries then remove from heat, allow to cool and chill.
On a clean work surface, lay out spring roll wrappers. Place 2 tbsp rice in the lower left-hand corner of each wrapper. Brush edges with water then roll up. Meanwhile, heat oil then fry rolls, in batches, for 6 mins, turning, until golden brown. Drain on paper towels. Serve with cherry compote.