Cream Spring Rolls

To make the cream; mix the full fat cream with thick cream, sugar and cornstarch flour in a small saucepan. Put the mixture on the stove on medium heat and keep stirring for 2 minutes until it’s thickened, then keep stirring for another 5 minutes.

Turn off the stove, add rose water along with orange blossom water to the mixture until it’s mixed well. Put the mixture aside in a bowl and let it cool down.

Take a sheet of Switz spring roll and add 2 tablespoons of the mixture (cream) in the middle of the sheet, then fold the left and right sides of the wrapper over the mixture, and start rolling. Add some rose water on the tip to seal the spring roll.

Fry the spring rolls in a large frying pan using cooking oil until they are golden brown.