Lunch: Strawberry-Lychee Spring Rolls

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Strawberry-Lychee Spring Rolls

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

3 tablespoons crystal decorating sugar or regular sugar
1 tablespoon cornstarch
8 canned lychees, drained and quartered lengthwise
8 large ripe strawberries, hulled and quartered
1 tablespoon ground cinnamon
Twelve 6-inch square spring roll wrappers
4 tablespoons unsalted butter, melted
Ice cream, your favorite flavor, for serving

Instructions

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Toss 1 tablespoon of the sugar and the cornstarch with the lychees and strawberries in a large bowl until combined. Mix together the remaining 2 tablespoons sugar and the cinnamon in a small bowl.
Lay a spring roll wrapper on a work surface with a corner pointing toward you and brush the surface lightly with melted butter. Put 1 heaping tablespoon of the lychee mixture into the center of the wrapper. Bring the two side corners together so they meet over the filling. Bring the bottom corner up over the filling and roll the wrapper tightly around the fruit. Set the spring roll on the baking sheet with the exposed corner down; continue rolling with the remaining fruit and wrappers.
Brush butter all over the surface of the rolls and sprinkle each with a little of the cinnamon sugar. Bake until light golden brown and crisp, about 10 minutes. Do not overbake - the fruit will begin to break down as it cooks and can ooze out of the wrappers.
Let cool for at least 10 minutes before serving with a scoop of ice cream alongside.

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