4-Ingredient Hot Chocolate Spring Rolls

By Foodies of South Africa · 40 min

Ingredients

Instructions

1. Put the hot chocolate sachets, milk, egg yolk and corn flour in a small pot over medium-low heat.
2. Whisk constantly for 1 minute until a thick, glossy custard forms.
3. Move the hot custard to a bowl, press cling wrap onto its surface, and refrigerate for 30 minutes.
4. Preheat the oven to 190°C and line a baking tray with baking paper.
5. Cut the phyllo sheets into 4 rectangles each to make 12 small sheets. Put a level teaspoon of filling in the centre of each, fold in the sides and roll tightly into a spring roll about 5 cm long. Do not overfill.
6. Arrange the spring rolls spaced apart on the tray and brush them with the melted margarine.
7. Bake for 5 to 7 minutes until golden brown and crispy.
8. Let the spring rolls cool slightly, dust lightly with extra hot chocolate powder, and serve.

Summarized from Foodies of South Africa's video. Watch it for the details.

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