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SWEET ROLLS
(Serving Size 4)

Cooking Method
Deep Fry

INGREDIENTS
- SpringHome Springroll Pastry 4 sheets (8.5")
- Pitted Prunes (diced) 100 g
- Raisins 75 g
- Cashew Nuts (roughly chopped) 200 g
- Oats ½ cup
- Royles Honey 5 tbsp
- Lemon Juice 1½ tbsp
- 5 Spice Powder ½ tsp
- Egg White (beaten) 1 no
- Royles Oil for frying

INSTRUCTIONS
1. Toast the oats in a pan for one minute stirring constantly; set aside to cool. Mix with prunes, raisins, cashew nuts, honey lemon juice and 5-spice powder.

2. Cut each pastry into quarters. Place filling on to the spring roll pastry and roll into cylinders as for spring rolls, using the egg white to seal the edges.

3. Deep fry in hot oil till golden brown and serve hot.

SERVING SUGGESTION
Serve with a mixture of Honey and Lemon Juice.

Recipe adapted from Tee Yih Jia- www.tyjfood.com

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