INGREDIENTS: Cherry Syrup
½ lb West Indian cherries, washed
2 cups water
½ cup sugar
¼ cup lemon juice, freshly squeezed
¼ cup orange juice
INGREDIENTS: Spring Rolls
12 small spring roll wrappers
12 slices mango, about 1-inch in length by ½ inch thick
1 ripe soursop, peeled deseeded
1 egg white, lightly whisked
4 tbsp vegetable oil
Honey, for brushing
¼ cup fresh coconut flakes, toasted
A few extra West Indian cherries
METHOD for Cherry Syrup:
Place the cherries in saucepan with water and bring to the boil. Cover and remove from the heat. When cool strain through muslin or fine sieve. Set aside juice. Place the sugar, lemon juice and orange juice into a saucepan. Bring to the boil. Boil for five minutes to reduce the mixture by half. Reduce to a simmer and add the cherry juice. Simmer and reduce to syrup consistency. Stir regularly to prevent sticking. Remove from the heat and allow to cool.
METHOD for Spring Rolls:
Place a spring roll wrapper in front of you, in the shape of a diamond. Lay a slice of mango and a spoonful of soursop in each wrapper. Fold in the side corners of the wrapper toward the middle, fold up the bottom corner and then roll up. Seal the top of the wrapper by brushing the edges with a little egg white to help it seal. Place onto a plate seam-side down while preparing the remaining spring rolls. Heat a wok or small skillet over medium-high heat and add 1 tbsp vegetable oil. Add the rolls a few at a time and shallow fry, turning them as they become golden brown; do not overcrowd the wok. Remove from the wok and drain on paper towels. Repeat with remaining rolls, adding extra oil as required.
Brush the fried rolls with honey and sprinkle with toasted coconut and cherries. Serve immediately with a drizzle of cherry syrup.