Cream, Desserts, FI26: Foundation Recipes, Snacks, Whipping cream
Clotted cream
After cooling on a wire rack or paper towel, place them in a well-ventilated container and refrigerate for up to three days. Be prepared to lose some of the crispiness though.
Start by placing the pastry sheet in a diamond shape and brush with a beaten egg mixture. About 3 cm from the corner closest to you, add 2 tablespoons of the filling. Fold the corner up to cover the filling and press down to seal. Now take the left and right corners, folding them inward and again pressing down to seal. You should have a shape that looks like an envelope. Now simply roll up, making sure all corners are sealed, and voila!
The pastry was, and still is today, a staple of Chinese New Year banquets which also signified the start of spring in the lunar calendar. As a result, it was named after both the season and the origins of its distinctive shape.
Hot and straight from the oven or fryer is when these rolls are at their crispiest. If you’re planning on serving them later or at room temperature, pay attention to your draining and cooling process. Place them on a metal cooling rack (or paper towel) and keep them well spaced to avoid the rolls from retaining heat and becoming soggy.
These pastries are best served with any type of Asian-inspired dipping sauce. The top three classics include sweet-chilli, hoisin, or peanut dipping sauces.
These bite-sized beauties hit all the right notes in all the right places: crisp, golden on the outside, warm and intoxicating goodness on the inside. Add a few simple dipping sauces and you have an appetizer that will outshine every other plate on the table.
One of Asia’s most loved street foods, the spring roll has a rich history that is steeped in tradition. And while the original recipe has seen its fair share of experimentation, it’s the classic vegetable filling that remains the most popular. As always, nothing will beat a homemade batch, fresh out of the oven with that satisfying crunch that these pastries are known for.
Dating as far back as China’s Eastern Jin dynasty of 265AD, this finger food evolved from a thin pancake (called a spring dish) to spring cakes, before its final transformation into the smaller spring roll that we know and love today.
From vegetarian to meat-lover, picky eater to the more adventurous, the spring roll lends itself to almost any filling. Just remember to avoid any ingredient that retains moisture as this could transform that satisfying crunch into a less appetising soggy bite.
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