Mango Coconut Cashew Spring Rolls

By • May 9, 2012 8 Comments

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Author Notes: I love the combination of textures in these- a light crispy exterior gives way to a center of caramel-rich cardamom coconut cream and soft tart mango, with crunchy earthy cashews. These are great by themselves but I particularly love them hot and accompanied with vanilla ice cream.The cardamom cream component is adapted from a Serious Eats recipe.LE BEC FIN


Makes 10-16

Cardamom Coconut Cream

  • 2 cups thick coconut milk (Chaukoh is great)
  • 6 large egg yolks
  • 1 cup + 1/4 cup grated jaggery*
  • 2 teaspoons freshly ground cardamom powder**
  • 1/4 teaspoon kosher salt
  • 2 tablespoons cornstarch
  1. In heavy saucepan, whisk egg yolks through cornstarch. Slowly whisk in coconut milk.Over medium heat, slowly bring mixture to gentle boil,whisking continually.After 3-5 minutes, the mixture will have thickened to yoghurt consistency. Remove from heat, let cool. Can be made a week in advance, and freezes well.

Mango and Cashew Filling; Assembly of Spring Rolls

  • 1 cup ripe mangoes(about 8 ounces gross weight) peeled and cut into 1/3 inch dice, drained
  • 3-4 tablespoons white sugar to taste, optional
  • 1/2 cup roasted cashews, chopped roughly
  • 10-32 8" square spring roll wrappers
  • optional vanilla ice cream to accompany
  1. Stir together mango and sugar; add cashews. Keeping package of spring roll wrappers covered with a damp towel, lay two spring rolls, point down, like diamonds, on the counter. Form 3-4 Tablespoons of cardamom cream into a 4" pencil shape , placed horizontally, just south of the middle of the diamond. Press 1/8 cup of mango cashew mixture on top of cream. Fold up the bottom point and tuck it tightly over and under the filling.Tightly fold in the left and right points and continue rolling the diamond til you have a tight roll, sealing the last bit with beaten egg or egg white. Set aside under a well dampened cloth.
  2. After you have rolled a spring roll using a single wrapper, try making another single wrapper spring roll and then roll that in a second wrapper, creating an extra layer of crunch. Fry and compare the two versions. Proceed making whichever version that you prefer and find more balanced.
  3. In a pot containing 1-2" of melted ghee(clarified butter) or canola oil, very hot but not smoking, fry the spring rolls for a few minutes, turning to evenly brown.Drain on double paper towels. Serve as is or with vanilla ice cream.
  4. ** Leftover spring roll wrappers freeze well and defrost easily.
  5. Note: if you use up the cardamom cream but not the mango mixture, fill remaining spring rolls with just the mango mixture or add some toasted coconut to it.
  6. Note: * Jaggery is a very distinctly flavored raw sugar, tasting of molasses and caramel. It is sold in a cone shape in all Indian stores(as are cardamom seeds.) When dry, it is grated. My jaggery was a soft mass when i went to use it (probably not wrapped tightly enough and the humidity got to it.). If that is your case, just put it in a pot over medium high heat and stir it til it liquifies. Then add the other ingredients to it and proceed.
  7. ** I do not have the patience to free cardamom seeds from their green pods. I buy packets of the already freed cardamom seeds (black in color though they come from green cardamom pods.) and grind them in my spice grinder.( I do like using my mortar and pestle for some things, but cardamom seeds are hard as rocks!)

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