Fusion. Such a dirty word to so many foodies. NOT THIS ONE! No one else but third culture kids will know the joy of eating hard-boiled eggs with Maggi sauce, or condensed milk on toast. There is a lot to be said for the meeting of East and West…
Granted there are some bad combos out there, but more often than not, there are some beautiful creations that just work. I think this is one of them. In fact, I’m so proud, I feel I should give myself a little pat on the back. I ate this for breakfast this morning. For research of course, after mulling over Christmas ideas for the last few weeks.
I think it’s a very lovely Asian twist on classic Christmas mince pies. It is marginally less sinful, with less butter and sugar, but not by much. It’ll still expand your waistline if you eat too many. So think twice, if you’re planning to get into a tight little number for the office Christmas party!
This is very simple to do, but pretty and delicious to serve. I will be giving this to my guests on Christmas Day for puds. And Americans, please note, Christmas mincemeat is not actual minced meat, but a delightful and heavy concoction of spices, dried raisins, currants and dried fruit peel in lots of sugar, stewed until thick and sticky. It is used to fill short crust pasty cases for a very English pie.
Also, serve this with very good vanilla ice-cream and you will knock everyone’s socks off. There’s just something great about hot and crispy, meeting cool and sweet. (Rather much like myself, I like to think…)
I used a 822gm jar of Robertsons’ Christmas Mincemeat Classic, but we only used about 2/3 of it. You can make your own if you have the time. I used a packet of Doll’s Spring Roll Wrappers which had 23 in.
Also, make use of little fingers and get the kids involved in wrapping them. It’s great fun and makes light work. If you’re wondering how to wrap them, there are lots of tutorials on YouTube, but the easiest is just to place a tablespoon of the mixture at the bottom corner, roll tightly, and fold the side corners in, like an envelope, before sealing the top corner with egg white and rolling up tightly.
- 1 packet of Spring Roll Wrappers
- 1 jar of ready made mincemeat, 500gms is plenty
- 1 egg white
- Icing sugar for dusting
- Oil for frying
- Vanilla icecream to serve
- Slowly peel apart one wrapper at a time, and make your spring rolls. When all the rolls are made, you can freeze them until you need them. They fry well from frozen.
- Heat a small frying pan and add a little oil, fry a few spring rolls gently at a time, until they are golden brown.
- Drain on a paper towel and cool for a few minutes, before dusting with icing sugar and serving with ice-cream.