Apricot And Almond Spring Rolls

• 50 g almonds
• 150 ml whipping cream
• 2 None eggs, separated, + 1 egg white
• 1/2 None lemon, juice and grated zest
• 2 None bread rolls (150g each), cut into small cubes
• 50 g soft dried apricots, finely diced
• 3 tbsp caster sugar
• 9 sheets spring roll pastry (20 x 20cm)
• 1 litre oil
• None None Icing sugar, for dusting
• None None Lemon balm, to decorate
• None None Vanilla ice cream, to serve

1. Heat a frying pan and toast the almonds until browned. Remove from the pan, allow to cool and roughly chop.
2. In a bowl, mix the cream, egg yolks and lemon juice and zest. Add the bread and mix until covered. Add the apricots and almonds and knead into a ball. Beat 2 egg whites until forming stiff peaks, gradually adding the sugar. Fold into the bread mixture.
3. Lay the pastry sheets side by side on a work surface. Spoon the bread mixture down the centre of each. Brush the edges with the remaining egg white and roll up.
4. Heat the oil in a saucepan and cook the rolls in batches for 8 mins each, until golden. Remove with a slotted spoon and drain on kitchen paper.
5. Cut 3 rolls in half and arrange 1 1/2 rolls on each plate. Dust with powdered sugar, garnish with lemon balm and serve with vanilla ice cream.

almonds, whipping cream, eggs, lemon, bread rolls, sugar, roll pastry, litre oil, icing sugar, lemon balm, vanilla ice cream

Taken from recipes-plus.com/api/v2.0/recipes/18337 (may not work)