Fried Fresh Fruit Rolls
Wrap candied fruit shreds and hawthorn strips in an oil pastry, form into rolls, deep-fry, then dust with white sugar. The finished dish has a crispy exterior, tender interior, and bright, fragrant fruity flavor.
Ingredients
oil pastry (wrapper)
1
green plum (julienned)
10 g
apple (peeled, cored, julienned)
200 g
sugar osmanthus
5 g
Asian pear (peeled, cored, julienned)
100 g
sugar
100 g
banana (peeled, julienned)
100 g
flour (40 g for filling, 10 g for batter)
50 g
preserved crabapple (julienned)
25 g
peanut oil (for frying)
500 g
hawthorn cake (cut into strips)
100 g
Instructions
1
Step 1
Peel and core the apples and Asian pears, peel the bananas, and cut the preserved crabapple, green plums, and fruits into coarse 0.33 cm julienne strips. Add the sugar osmanthus and flour (40 g) and mix well. Cut the hawthorn cake into 6.6 cm long, 0.8 cm thick strips, totaling 4 strips. Mix the remaining flour (10 g) with 25 g of water to make a batter.
2
Step 2
Lay the oil pastry sheet on the board. At 2.6 cm from the straight edge, spread a horizontal strip of the mixed fruit filling, then lay the hawthorn cake strips on top of the fruit filling. Roll the pastry from the straight edge toward the opposite end, sealing the seam with a little batter to form a cylinder. Cut crosswise into 1.3 cm thick slices — these are the fresh fruit rolls.
3
Step 3
Pour the peanut oil into a wok and heat over high heat to about 150°C. Add the fresh fruit rolls and fry for about 5 minutes. When the pastry turns light yellow, remove and arrange on a plate, sprinkle with sugar, and serve.
