Strawberry Lychee Spring Rolls Recipes

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FRESH SPRING ROLLS



Fresh Spring Rolls image

These little veggie and shrimp filled wraps are a real hit at parties! Serve them with a spicy dipping sauce.

Provided by Rayna Jordan

Categories     Appetizers and Snacks     Wraps and Rolls

Time 20m

Yield 20

Number Of Ingredients 6

1 cup finely shredded cabbage
1 (6.5 ounce) can shrimp, rinsed and drained
⅓ cup sweet and sour sauce
⅓ cup minced celery
¼ cup shredded carrots
20 rice wrappers (6.5 inch diameter)

Steps:

  • In a medium bowl, mix the cabbage, shrimp, sweet and sour sauce, celery and carrots.
  • Fill a small bowl with hot water. Dip rice wrappers one at a time into the water. Allow wrappers to soften, then remove from the water and drain. As wrappers are removed from the water, fill each with 2 tablespoons of the cabbage mixture. Roll the wrappers and chill covered until serving.

Nutrition Facts : Calories 25.4 calories, Carbohydrate 3.9 g, Cholesterol 11.1 mg, Fat 0.3 g, Fiber 0.2 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 29.5 mg, Sugar 0.2 g

STRAWBERRY-LYCHEE SORBET



Strawberry-Lychee Sorbet image

This fruit makes for a sweet floral ice cream or sorbet - and it's a perfect match for strawberries.

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield about 1 quart of ice cream

Number Of Ingredients 5

1 20-ounce can lychees in syrup, drained, liquid reserved (about 1 1/2 cups)
2 pounds strawberries, hulled
1 cup sugar
2 teaspoons fresh lemon juice
1/4 teaspoon salt

Steps:

  • Put the lychee liquid in a small saucepan and bring to a simmer over medium heat. Reduce the heat to medium low and simmer until reduced to a syrupy consistency (about 1/2 cup), 8 to 12 minutes. Let cool completely.
  • Combine the lychees, strawberries, sugar, lemon juice, salt and cooled lychee syrup in a blender or food processor. Puree until smooth, then strain through a fine-mesh sieve into a metal bowl; you should have about 5 cups. Refrigerate until cold, at least 1 hour.
  • Churn in an ice cream maker according to the manufacturer's directions until the consistency of soft serve. Transfer to a freezer-safe container, cover and freeze until firm, at least 4 hours.

FRUIT SPRING ROLLS WITH STRAWBERRY LEMONADE DIP RECIPE BY TASTY



Fruit Spring Rolls With Strawberry Lemonade Dip Recipe by Tasty image

Here's what you need: warm water, rice paper wrappers, kiwi, strawberry, mango, raspberry, green apple, vanilla greek yogurt, strawberry, fresh mint leaf, honey, lemon juice, lemon zest

Provided by Crystal Hatch

Categories     Snacks

Time 30m

Yield 8 servings

Number Of Ingredients 13

warm water
8 rice paper wrappers
1 kiwi, sliced
¼ cup strawberry, sliced
½ mango, sliced
¼ cup raspberry
½ green apple, sliced
½ cup vanilla greek yogurt
½ cup strawberry, sliced
3 sprigs fresh mint leaf
1 tablespoon honey
1 tablespoon lemon juice
¼ tablespoon lemon zest, plus more for garnish

Steps:

  • Make the Strawberry Lemonade Dip: Add the Greek yogurt, strawberries, mint, honey, lemon juice, and lemon zest to a blender. Blend until smooth.
  • Transfer the dip to a small bowl and garnish with more lemon zest. Chill in the fridge while you assemble the rolls.
  • Fill a medium shallow bowl with warm water and set near your work station.
  • Dip a rice paper wrapper in the warm water for a few seconds, submerging completely. Remove and lay flat on a smooth, clean surface, such as a plate.
  • Add your desired combination of sliced kiwi, sliced strawberries, sliced mango, raspberries, and sliced green apple to the middle of the wrapper. Be careful not to overfill, or rolling it will become difficult.
  • Working quickly, before the rice paper dries out, fold both sides of the rice paper over the fruit to secure.
  • Lift the bottom edge of the rice paper and carefully fold it over the top of the fruit, tucking it under on the other side, then gently roll until the fruit is completely covered and the top edge of the wrapper adheres to the spring roll. Repeat with the other ingredients.
  • Set the spring roll aside and cover with a damp paper towel to keep fresh while you repeat with the remaining ingredients.
  • Serve with the chilled dip.
  • Enjoy!

Nutrition Facts : Calories 96 calories, Carbohydrate 22 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, Sugar 11 grams

STRAWBERRY JELLY ROLL



Strawberry Jelly Roll image

Delicious strawberry jelly roll.

Provided by Larry Sims

Categories     Desserts     Cakes     Strawberry Cake Recipes

Time 1h10m

Yield 10

Number Of Ingredients 10

cooking spray
3 large eggs
1 cup white sugar
⅓ cup water
1 teaspoon vanilla extract
¾ cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
¼ cup powdered sugar, or to taste
⅔ cup strawberry jelly

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a 15 1/2x10 1/2x1-inch jelly roll pan with aluminum foil. Spray generously with cooking spray.
  • Beat eggs in a small bowl with an electric mixer on high speed until very thick and lemon colored, about 5 minutes. Pour into a larger bowl and beat in sugar gradually. Beat in water and vanilla on low speed.
  • Add flour, baking powder, and salt gradually, beating just until batter is smooth. Pour into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 15 minutes.
  • Remove cake from the oven. Immediately loosen cake from the edges of the pan and invert onto a kitchen towel. Carefully remove aluminum foil and trim off any stiff edges if needed.
  • Sprinkle generously with powdered sugar and carefully roll the hot cake and towel from the narrow end. Place on a wire rack and cool for at least 30 minutes.
  • Beat jelly slightly with a fork to soften.
  • Unroll cake and remove towel. Spread jelly over the cake. Roll cake, transfer to a serving platter, and sprinkle with powdered sugar.

Nutrition Facts : Calories 203.3 calories, Carbohydrate 45.3 g, Cholesterol 55.8 mg, Fat 1.6 g, Fiber 0.3 g, Protein 2.9 g, SaturatedFat 0.5 g, Sodium 128.4 mg, Sugar 36.8 g

STRAWBERRY SWEET ROLLS RECIPE BY TASTY



Strawberry Sweet Rolls Recipe by Tasty image

Here's what you need: unsalted butter, whole milk, granulated sugar, active dry yeast, flour, baking powder, salt, butter, strawberry preserve, cream cheese, butter, whole milk, vanilla extract, powdered sugar

Provided by Julie Klink

Categories     Breakfast

Yield 8 servings

Number Of Ingredients 14

½ cup unsalted butter, melted
2 cups whole milk, warm to the touch
½ cup granulated sugar
1 packet active dry yeast
5 cups flour, divided
1 teaspoon baking powder
2 teaspoons salt
4 tablespoons butter, softened
1 cup strawberry preserve
4 oz cream cheese, softened
2 tablespoons butter, melted
2 tablespoons whole milk
1 teaspoon vanilla extract
1 cup powdered sugar

Steps:

  • Generously grease a 9-inch (23 cm) cast iron or cake pan.
  • In a large bowl, whisk together warm milk, melted butter, and granulated sugar. The mixture should be just warm, registering between 100-110˚F (40˚C). If hotter, allow to cool slightly.
  • Sprinkle the yeast evenly over the warm mixture and let sit for 1 minute.
  • Add 4 cups (500 grams) of all-purpose flour to the milk mixture and mix with a wooden spoon until just combined.
  • Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour.
  • Preheat oven to 325˚F (160˚C).
  • After 1 hour, the dough should have nearly doubled in size. Remove the towel and add an additional ¾ cup (95 grams) of flour, the baking powder, and salt. Stir well, then turn out onto a well-floured surface.
  • Knead the dough lightly, adding additional flour as necessary, about ½ cup (60 grams), until the dough just loses its stickiness and does not stick to the surface.
  • Roll the dough out into a large rectangle, about ½-inch (12 mm) thick.
  • In a small bowl combine the strawberry preserves and butter, stir to combine.
  • Spread the filling mixture evenly over the rolled out dough, leave about 1½ inches (4 cm) from the edge.
  • Starting from the bottom roll the dough upward, being careful not to squeeze the filling out.
  • With a knife cut the rolled dough into 8 pieces.
  • Place strawberry roll in the prepared cast iron or cake pan and cover with plastic wrap. Place in a warm spot and leave to rise for 30 minutes. The strawberry rolls should expand to the edges of the pan during this time.
  • Bake for 45 minutes. Cover the rolls with foil to prevent the outside from burning, and bake for an additional 35 minutes.
  • While the strawberry rolls are baking, prepare the frosting. In a medium-size mixing bowl, whisk together cream cheese, butter, vanilla, whole milk, and powdered sugar, until smooth.
  • Remove the strawberry rolls from the oven and let cool in the pan for at least 20 minutes. Once cool, drizzle frosting over the rolls before serving.
  • Enjoy!

Nutrition Facts : Calories 768 calories, Carbohydrate 118 grams, Fat 27 grams, Fiber 2 grams, Protein 12 grams, Sugar 44 grams

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