Christmas Spring Rolls

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Instructions

1.	Prepare a crêpe mix by placing the flour, ¾ cup of milk, ½ cup water and 2 eggs into a bowl and blitzing until smooth.
2.	Melt 3 tablespoons butter and stir in, then allow to rest in the fridge for 30 minutes.
3.	To prepare the crème pâtissière, mix the remaining milk and vanilla extract and heat until steam forms. Keep below simmering point.
4.	In a separate bowl put 4 egg yolks, sugar and corn starch and whip until smooth.
5.	Slowly pour in hot milk and whisk to combine.
6.	Return to a pot over low heat and stir continuously with a spatula until thickened and large bubbles burst on the surface.
7.	Beat vigorously for a further minute and add the remaining butter.
8.	Beat until smooth and remove from heat.
9.	Mix the crème pâtissière with the fruit mince.
10.	Heat a non-stick pan over medium heat and ladle in 4–5 tablespoons of crêpe mix, aiming to make each crêpe about 14cm in diameter. Allow to cool.
11.	Beat the remaining egg to form an egg wash.
12.	Lay a spring roll wrapper on the bench in a diamond shape.
13.	Place a crêpe on top and place three tablespoons of fruit mix just below the halfway line of the crêpe on the edge closest to you.
14.	Fold the bottom edge point of the wrapper up and over the fruit mix and tuck in tightly to the fruit mix.
15.	Fold in each corner to cover fruit mix and make clean 90-degree angles, and roll the wrapper up to the top to form a cylinder.
16.	Brush the exposed tip with egg wash and continue rolling up to seal. Repeat for remaining spring rolls.
17.	Bring the oil to 170°C, or until a bread cube fries golden in 3–4 seconds.
18.	Batch fry three spring rolls at a time until golden and transfer to absorbent paper. Repeat for the remaining spring rolls.
19.	Alternatively, heat the oven to 150°C, place spring rolls on a baking tray and bake for 6–7 minutes.
20.	Cut each spring roll in half and serve immediately.