Rice Spring Rolls with Straggato Yoghurt 2% Low Fat Charalambides Christis
Ingredients
• 1 ripe mango, diced
• 1/3 cup blueberries
• 1/3 cup raspberries
• 1 packet strawberry-flavoured jelly (0% sugar)
• 300 g Straggato Yoghurt 2% Low Fat Charalambides Christis
• 16 rice paper sheets
• A little oil for frying
For serving:
• Fresh fruit
• Icing sugar (powdered sugar)
Instructions
1. In a bowl, combine the mango, blueberries, raspberries, jelly powder, and yoghurt. Mix well.
2. Fill a large bowl or plate halfway with water. Dip two rice paper sheets at a time and lay them out on a clean surface.
3. Place about 2 tablespoons of the yoghurt mixture in the centre and roll into a spring roll shape (like a cigar).
4. Repeat the process with the remaining ingredients.
5. Heat a little oil in a medium frying pan over medium heat.
6. Once hot, fry 2–3 spring rolls at a time, turning until crispy and golden on all sides.
7. Serve on a plate, dust with icing sugar, and garnish with fresh fruit.
