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Pineapple Jam Spring Roll

Pineapple Jam Spring Roll

I had a lot of pineapple jam leftover from making my pineapple tarts. It will be a waste to throw them away since I spent a lot of energy making the pineapple jam. Since I also had spring roll skin leftover from making the mini crispy spring roll, I decided to combine the two. Rolling up the pineapple jam with the spring roll, I made mini pineapple jam spring roll. Then I deep-fry them. After it turns golden brown, remove from oil, drain and serve with a dash of powdered sugar. This crispy snack with a tangy filling will make a great snack / dessert for a party.

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{ 3 comments… add one }
  • bp February 24, 2010, 3:40 pm

    yum! i’ve not stopped following your yummy posts on my reader, on the quiet tho’ whenever i can steal a moment during my nursing breaks. your creative bentos, mouthwatering dishes, and lovely bakes (C’s b’day cake, wow!), also your CNY ones … yu sheng, well done! and your recent trip back, the durians i so miss! thanks for sharing!

    it’s not too late for me to wish you and your family a happy and prosperous New Year, Blur Mommy! i was thinking of u during our Seattle trip :). that HK Bistro place seems quite popular, many folks were still coming in that first night of CNY after 9pm. but the steamboat did leave an MSG aftertaste. i’m sure yours is many times yummier! thanks for popping over with your well-wishes!

  • ceemee February 24, 2010, 5:16 pm

    Pineapple jam sounds so yummy! I’ve always loved pineapple tarts.

  • chinnee February 25, 2010, 12:16 am

    Yvette, u are so creative. This must really taste good!

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