Fry

Mango Coconut Cashew Spring Rolls

May  9, 2012
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
Ingredients
  • 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
  • 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
In This Recipe
Directions
  1. Cardamom Coconut Cream
  2. 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.
  1. Mango and Cashew Filling; Assembly of Spring Rolls
  2. 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.
  3. 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.
  4. 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.
  5. ** Leftover spring roll wrappers freeze well and defrost easily.
  6. 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.
  7. 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.
  8. ** 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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Review
I am always on the lookout for innovative recipes, which is why I am just ga-ga over my recently- discovered Food52 with its amazingly innovative and talented contributors. My particular eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, and cardamom. I am also finally indulging in learning about food history; it gives me no end of delight to learn how and when globe artichokes came to the U.S., and how and when Jerusalem artichokes went from North America to Europe. And that the Americas enabled other cuisines to become glorious. I mean where would those countries be without: Corn, Tomatoes, Chiles,Peanuts, Dried Beans, Pecans, Jerusalem Artichokes??! While I am an omnivore, I am, perhaps more than anything, fascinated by the the world of carbohydrates, particularly the innovative diversity of uses for beans, lentils and grains in South Indian and other cuisines. Baking gives me much pleasure, and of all the things I wish would change in American food, it is that we would develop an appreciation for sweet foods that are not cloyingly sweet, and that contain more multigrains. (Wouldn't it be fantastic to have a country of great bakeries instead of the drek that we have in the U.S.?!) I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me. I would like to ask a favor of all who do try a recipe of mine > Would you plse write me and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.