Ingredients with Measurements:
- 1 ripe mango, peeled and diced
- 1 pomelo, peeled and segmented
- 1/2 cup small sago pearls
- 1/4 cup sugar
- 1/4 cup water
- 10 spring roll wrappers
- Oil for frying
Special equipment needed:
- Large pot for boiling sago pearls
- Small saucepan for making syrup
- Deep fryer or large pot for frying
Step-by-step instructions:
1. In a large pot, bring 4 cups of water to a boil. Add the sago pearls and stir occasionally to prevent sticking. Cook for 10-15 minutes or until the pearls are translucent and soft. Drain and rinse under cold water.
2. In a small saucepan, combine the sugar and water. Bring to a boil and stir until the sugar dissolves. Remove from heat and let cool.
3. In a large bowl, combine the cooked sago pearls, diced mango, and pomelo segments. Pour the sugar syrup over the mixture and stir gently to combine.
4. Lay a spring roll wrapper on a clean surface. Spoon 2-3 tablespoons of the mango pomelo sago mixture onto the center of the wrapper. Fold the sides of the wrapper over the filling and roll tightly. Repeat with the remaining wrappers and filling.
5. Heat the oil in a deep fryer or large pot to 350°F. Fry the spring rolls in batches for 2-3 minutes or until golden brown. Drain on paper towels.
6. Serve the mango pomelo sago spring rolls warm with your favorite dipping sauce.
- Time:
Preparation time: 30 minutes
- Cooking time: 20 minutes
Temperature:
- Oil for frying: 350°F
Serving size:
- Makes 10 spring rolls
Nutritional information:
- Calories: 180
- Fat: 5g
- Carbohydrates: 32g
- Protein: 2g
Substitutions for ingredients:
- If pomelo is not available, grapefruit can be used as a substitute.
- Honey or agave syrup can be used instead of sugar syrup.
- Tapioca pearls can be used instead of sago pearls.
Variations:
- Add diced strawberries or kiwi for extra fruit flavor.
- Use rice paper wrappers instead of spring roll wrappers for a lighter option.
- Add shredded coconut to the filling for a tropical twist.
Tips and tricks:
- Make sure the sago pearls are cooked until they are completely translucent and soft.
- Use a slotted spoon to remove the spring rolls from the oil to prevent them from breaking.
- Serve the spring rolls immediately after frying for the best texture.
Storage instructions:
- Store leftover spring rolls in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat, place the spring rolls on a baking sheet and bake in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the spring rolls on a platter with a drizzle of chocolate sauce or caramel sauce.
- Garnish with fresh mint leaves or edible flowers.
Pairings:
- Serve with a refreshing glass of iced tea or lemonade.
Suggested side dishes:
- Fresh fruit salad
- Steamed vegetables
- Fried rice
Troubleshooting advice:
- If the spring rolls are too oily, try frying them at a slightly lower temperature.
- If the filling is too dry, add a little more sugar syrup or fruit juice.
Food safety advice:
- Make sure the sago pearls are cooked thoroughly to prevent any risk of foodborne illness.
- Use caution when frying the spring rolls to prevent burns.
Food history:
- Sago pearls are a common ingredient in Southeast Asian desserts and are made from the starch extracted from the sago palm.
Flavor profiles:
- Sweet, tangy, and tropical.
Serving suggestions:
- Serve as a dessert or snack.
Related Categories
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Region: Thai
Taste: Sweet, Tangy, Refreshing, Fruity