Healthy Recipes and more

Strawberry – Chilli Spring Rolls with Lemon Mascarpone dip

I had this for dinner but as I made very small spring rolls, they would have been great as snack or for some kind of Buffet too. I’m not quite sure how many WW points the dough has, but the filling doesn’t have any at all. For a more WW friendly dip, simply replace mascarpone with yoghurt or quark.

What you need:

For spring rolls:
spring roll dough (for about 60 mini spring rolls)
2 lb strawberries
1/2 c chopped basil
1 tbsp chilli flakes

For Dip:
5 oz Mascarpone
1/2 lb Quark (curd, junket or alternatively yoghurt)
juice of 2 lemons
3 tbsp white wine (optional)
sweeter (optional, I didn’t use any)

Prepare spring roll dough according to instructions on package. Wash and chop Strawberries. Place into a large bowl and add basil and chilli flakes. Stir.  I placed a bit of the mixture in the middle of the dough and rolled it. As you can tell from the picture that didn’t work out so well, I would recommend making little “pouches” out of it.
I guess you’re supposed to fry spring rolls and you can do that, but I simply put mine in the oven for 30 – 40 min at 350°F and they were still delicious and less fattening.

Place mascarpone, lemon juice, quark and wine in a large bowl. If you don’t use wine, take soda instead. Stir until it becomes a thick mixture. Add grated lemon skin if you like. It’s mostly for looks but also makes it taste a bit more fruity.


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