peach ricotta spring rolls

Sorry for the prolonged absence. Way too much to do, way too little cooking going on as of late. In some odd twist of fate, I take a week off from blogging and make my return with ... something incredibly similar to last dish I posted! That's right, I'm back with another peachy dessert. I can't take any credit for this one though - it's lifted directly from Gabi over at BrokeAss Gourmet. Make sure you check out the site, it has tons of great looking food. As for the spring rolls, here's what you'll need:

• 1 cup balsamic vinegar
• 4 peaches, cored and diced
• 3 tbsp ricotta cheese
• 1 tbsp brown sugar
• Salt and pepper
• 8 large spring roll wrappers
• Oil for frying (you should probably use vegetable; Dan and I used olive, because it's what we had on hand)

Begin by warming up the balsamic vinegar over medium heat in non-stick pan. Stir often while you're preparing everything else, until it reduces to a nice, syrupy consistency. Remove and set aside.

In a small bowl mix together the peaches, ricotta and sugar along with a pinch of salt and pepper. Then assemble the rolls by placing a healthy spoonful of the mixture in the middle of a spring roll wrapper. Tuck in the sides and roll it closed.

Place about 2 inches of oil in a deep, non-stick pan over medium-high heat. Gently place the rolls in the oil. You'll want to place them seam side down and hold them there for about a minute each until they start to harden in order to ensure that they don't just unroll (it happens really easily). Fry each for just a couple minutes until they turn crispy, golden brown. Drain on paper towels and let cool for about 5-10 minutes. Serve with the balsamic reduction drizzled on top.

Bon chappétit!