Ingredients
- 1 L milk
- 300 ml cornflour
- 12 TBSP sugar
- 4 eggs separated
- pinch salt
- 50 g butter
- 4 tsp vanilla essence
- cinnamon
- 1 pkt springroll wrappers
- oil for deep frying
- extra egg white for brushing
- Cinnamon Sugar
- You can make your own from caster sugar and cinnamon
Instructions
- Heat milk and sugar together in a saucepan. Mix some of the warm milk with the flour to make a paste and then mix back into the milk mixture. Add egg yolks and salt. Cook until thickens, stirring constantly. Remove from heat and add the butter and vanilla essence. Fold in the lightly beaten egg whites.
- Allow milk filling to cool.
- To make the Spring Rolls
- Place a wrapper on a board and brush the 4 sides with egg white.
- Place a heaped teaspoon of the milk tart mixture onto the wrapper at the end closest to you.
- Fold in the sides and then roll up.
- Constantly wet you fingers with the egg white and make sure there are no holes for the milk tart mixture to run out.
- Heat your oil very hot and fry the spring rolls, a couple at a time, until golden brown.
- Remove from the oil and immediately roll in cinnamon sugar.
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Notes
Your frying oil needs to be very hot as it must make the spring roll brown quickly.
If it isn't hot enough, the filling will heat up and the spring rolls will burst open.
If it isn't hot enough, the filling will heat up and the spring rolls will burst open.
Nutritional information is an estimate and provided as a courtesy. The values may vary according to the ingredients and tools that are used. Please use your preferred nutritional calculator for more detailed information.