Raisin & Blueberry Springroll

Raisin & Blueberry Springroll
Chef Heny Sison

45 pcs spring roll wrapper
oil for deep frying
225 g cream cheese (softened)
50 g egg
30 g sugar
30 ml cream
2 ml lemon extract
50 g California Raisins
100 g graham crackers 50 g melted butter
200 g blueberry pie filling

Mango Salsa:
2 pcs ripe mango
15 ml lemon juice
30 g sugar
mint leaf


1. Mix graham crackers and butter. Set aside.
2. In a bowl, mix cream cheese, egg, sugar, cream and lemon extract until smooth.
3. Fold in graham cracker mixture, California Raisins and blueberry pie filling. Do not over-mix.
4. Spoon filling on each wrapper and roll up each spring roll tightly. Seal the end with
egg white, if needed. 5. Deep fry in hot oil until golden and crispy.
6. Servc while hot with mango salsa.

Mango Salsa:
1. Slice mango pulp into fine cubes or brunoise.
2. Toss in all ingredients in a bowl. Chill before serving.
3. Garnish with mint leaves.