Aug 7, 2010
I seriously had to stop myself from eating this entire plate full that is how good they were. The crunchy sweet texture with the light creamy filling is a perfect match for one another. These Lebanese beauties go perfect along side coffee or tea.
1 packet spring roll wrappers, defrosted for 30 minutes
2 (175 grams) cans qashta
sunflower oil to fry
sugar syrup for topping
1. In a 9-inch skillet on medium heat add oil. Spoon 2 tablespoons qashta along the left side of the wrapper. Fold the top and bottom to where they meet in the middle then carefully roll from the left to the right, seal down.
2. Place the rolls into the hot oil and allow them to cook until lightly golden. Drain on a paper towel and drench in sugar syrup.