Rhubarb and Almond Spring Roll Wraps with Caramel Sauce

Serves

4

Ingredients

• 250g rhubarb

• 50g butter

• 1 tablespoon fresh ginger, grated, or 1 teaspoon powdered ginger

• 80g caster sugar

• Juice of a small lemon

• 60ml water

• 2 tablespoons red jelly powder (or sugar if rhubarb is red)

• 8 Trident Rice Paper Rolls

• ½ cup flaked almonds

• 1 egg, whisked

Caramel Sauce

• ¾ cup (185g) sugar

• ¼ cup (60ml) warm water

• 40g unsalted butter

• ¼ cup tightly packed brown sugar

• ½ cup (125ml) thickened cream

Instructions:

• To make the sauce, place sugar, water, butter and brown sugar in a microwave-proof bowl. Cook on MED-HIGH for 1-3mins or until sugar has dissolved, stirring every 30 seconds. Continue to cook until mixture has boiled and thickened slightly.

• Carefully add cream slowly until the required consistency is reached. Cover and put aside to cool slightly.

• Peel rhubarb and cut to size to fit the Trident Rice Paper Rolls. In a non-stick frypan, melt butter, add ginger and gently sweat the rhubarb.

• Add jelly powder or sugar, lemon juice and water and cook gently until rhubarb has softened slightly.

• Gently remove extra liquid and allow rhubarb to cool.

• Place dampened spring roll wrappers on plastic wrap. Divide mixture between the wrappers. Sprinkle with flaked almonds. Apply egg wash to outside of spring roll wrapper and roll up tightly.

• Fry in preheated oil in a wok (temperature about 190°C) until golden.

• Place on serving dish and serve sauce in a separate small dish.

Tips:

• This dessert is also lovely served with cream, ice-cream, liquorice or chocolate and maple sauce.