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Sweet Spring Rolls

Prep Time:

30 Minutes

Cook Time:

20 Minutes


25 Rolls



About the Recipe

Looking for a change from Christmas mincemeat pies? You might be surprised that in Asia, the idea of combining spring rolls with sweet flavours is quite widespread. I like to think this recipe brings out the very best of that combination, giving the spring roll the sweet flavours of Christmas mincemeat. I point out in the recipe that like all spring rolls, these are at their best when served immediately. Believe me, if you make these and serve them at your table, you won't have to worry about leftovers!


120g / 4.25 oz currants

120g / 4.25 oz sultanas

120g / 4.25 oz raisins

120g / 4.25 oz vegetable suet

1 medium apple, peeled & very finely chopped

75g / 2.5oz dark brown sugar

zest & juice of 1 orange

zest of 1 lemon + 1/2 the juice

60ml / 2 fl oz port wine

50 (12.5x12.5cm) frozen spring roll wrappers

1 tsp cornflour dissolved in 60 ml / 2 fl oz water

some vegetable oil for deep frying

a rack for draining any excess oil or alternatively, some kitchen paper


first, to make the mincemeat:

combine all the dried fruit, finely chopped apple, sugar, suet, orange and lemon zest, port wine, lemon & orange juice in a bowl

mix well and set aside for at least 2 hours

when your mincemeat filling is ready, it's time to do some rolling:

lay your first spring roll wrapper in the palm of your hand

place 1 tsp of mincemeat on the lower part of the wrapper, then brush the rim of the wrapper with the cornflour water mix

take the lower rim and fold to cover the mincemeat

fold the two sides inwards, then roll from the bottom & seal snugly with your fingers

repeat until all your mincemeat filling is used up

now on to the frying:

fill a pan with 1.5 - 2 cm / 1 inch of veg oil & heat to 170 C / 350 F

deep fry the rolls until golden brown (this should only 1 - 2 minutes, so keep an eye on the pan)

remove the the spring rolls on your rack or kitchen paper, then after a minute or two transfer to a plate. (don’t leave the rolls on the kitchen papers for too long, as they might stick)

once all your spring rolls are cooked, sprinkle with icing sugar. 

like all spring rolls, these are at their best when freshly cooked, so serve immediately

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