Sweet Egg Rolls With Cherry Compote – a delicious recipe with milk, pudding rice, butter, sugar, cherries, cornflour. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
For the filling, bring milk and a pinch of salt to a boil. Add rice and bring to a boil again, stirring. Cook over low heat, stirring occasionally, for 30 mins. Add butter and 2 tbsp sugar. Bring to a boil then allow to cool and chill.
2
For cherry compote, bring 4 tbsp cherry syrup to a boil. Add cornstarch, remaining sugar and syrup. Bring to a boil and simmer for 1 min, stirring. Add cherries then remove from heat, allow to cool and chill.
3
On a clean work surface, lay out spring roll wrappers. Place 2 tbsp rice in the lower left-hand corner of each wrapper. Brush edges with water then roll up. Meanwhile, heat oil then fry rolls, in batches, for 6 mins, turning, until golden brown. Drain on paper towels. Serve with cherry compote.
1175
kcal
Calories
74
g
Fat
101
g
Carbs
36
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 800 ml whole milk, 200 g pudding rice, 20 g butter, 6 tbsp sugar, and more.
Yes, Sweet Egg Rolls With Cherry Compote falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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