Lemon Mint Spring Rolls With Syrup Recipes

FRESH SPRING ROLLS

Steps:

• Cook vermicelli noodles in boiling water, for just a few minutes, according to package instructions. Drain and rinse with cold water.
• Gather all topping ingredients together, including chopped veggies, herbs, cooked shrimp.
• Add about 1 inch of water to a large, deep dish, or pie pan. Place one rice wrapper into the water and let soak for just 10-15 seconds. It should still feel pretty firm as you remove it and lay it on your counter or plate.
• (It will soften up as you add the filling ingredients, but If you let it soak for too long it will get too soft and will tear when you roll it up.)
• Layer 1-2 slices of each veggie, a few shrimp, a few leaves of each herb and a pinch of noodles on the 1/3 of the spring roll that is closest to you.
• Fold the sides of the spring roll in over the ingredients. Then pull the side closest to you up and over the ingredients, sealing everything together tightly, and rolling it up like a burrito.

LEMON SWEET ROLLS WITH CREAM CHEESE ICING

Steps:

• Make the dough: Combine the yeast, buttermilk and 1 tablespoon sugar and let sit until foamy, about 5 minutes.
• Add the butter, remaining 3 tablespoons sugar, lemon zest, salt and cardamom to the bowl of a stand mixer fitted with the paddle attachment and mix on low to combine. Add the eggs and buttermilk mixture, and stir until combined.
• With the mixer on low speed, slowly add 4 cups/510 grams of the flour and stir until all of the flour is moistened. Switch to the dough hook, and mix for 5 more minutes. The dough will be soft and billowy, and it will stick to the bottom of the bowl. Add more flour if the dough seems very, very soft.
• Transfer the dough to a fresh, lightly oiled bowl. Turn the dough to coat it with oil, then cover the bowl with plastic wrap and let the dough rise in a warm spot until doubled in size, about 1 hour. Alternately, refrigerate the dough before rising for up to 24 hours and proceed with the recipe as written. The rolls may need a slightly longer second rise.
• Make the filling: Combine the sugar, lemon zest, cardamom and a pinch of salt. Use your fingers to rub the lemon zest into the sugar.
• Assemble the rolls: Line a 9-by-13-inch baking pan with parchment paper and butter the pan and paper. Gently deflate the dough by folding it over itself a few times in the bowl. Turn the dough out onto a floured surface and pat or roll it into a rectangle about 12-by-16-inches and 1/4-inch thick. Gently spread the soft butter over the dough, and sprinkle the sugar mixture evenly over the top. Roll the dough into a tight log and use a serrated knife or length of floss to cut the log into 12 even pieces.
• Place the rolls into the prepared pan, cover, and let rise again until doubled in size, about 1 hour. You can also refrigerate the rolls before the second rise for up to 24 hours, if you'd like to bake them later. Let the rolls rise at room temperature until doubled in size before baking.
• Finish the rolls: Heat oven to 350 degrees and bake for 30 to 35 minutes or until the rolls are golden and cooked through. While the rolls are baking, make the icing: In the bowl of a stand mixer fitted with the whisk attachment, whisk the softened cream cheese, powdered sugar and lemon juice until smooth. The icing should be quite thick, but spreadable. Add a little more lemon juice if necessary.
• Let the rolls cool for about 5 minutes, then spread the icing over the top. Enjoy warm.

MINT LEMON SYRUP

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.

LEMON-AND-MINT JULEP

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.

LEMON & MINT SPRING ROLLS WITH SYRUP

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.