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Super M Chimichangas

Super M Chimichangas

Super M Chimichangas

Recipe By Clem Pedro

200g ginger cookies, crushed

550g cream cheese
1 1/4 cups condensed milk
1/4 cup strawberry Super M
1t vanilla paste
200g strawberries, roughly chopped
Spring-roll pastry, about 8 sheets
Oil for deep frying
Icing sugar, for dusting

Add the biscuits to a mixing bowl along with the cream cheese, condensed milk, Super M and vanilla paste. Add the strawberries before mixing through and placing in a piping bag and chilling in the fridge for about 2 hours, or overnight if you have time.
Lay you spring roll pastry on a clean working surface before taking your piped filling out the fridge.  Cut a hole at the tip of the bag. Have one of the corners facing you, this allows for easy folding.
Pipe some of the filling two-thirds down the pastry, begin folding by folding the corner facing you, over, then bring the sides in before continuing to roll the pastry up, securing the filling.
Keep the pastries on the fridge while you heat the oil for deep-frying. Add the pastries and fry until the outsides are golden brown and crisp.
Place them on absorbent kitchen paper, to drain off any excess oil before placing on a serving platter and dusting icing sugar over.

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