|30 g||butter — unsalted|
|2||cinnamon — stick|
|15-20||spring roll wrappers|
Place the milk, butter, vanilla pods and cinnamon sticks on low heat and take it to just before boiling point.
Take a little milk and mix it with the flour, sugar and salt to form a paste, now add it to the milk mixture.
Place back on the stove and let it cook through.
Whisk the eggs and add it to the mixture.
Let it cook through.
Let the mixture cool completely
Egg wash the edges of the pastry, fill with the mixture and roll into spring rolls.
Deep fry at 180°C till golden brown.
Roll in cinnamon sugar and serve as is or with Vanilla ice cream.
To have a twist on this you can also roll it into Samoosas.
Recipe reprinted with permission of Chef Frans Groenewald of Gabriëlskloof.