Step 1
Cut spring roll wrappers into quarters using a scissor and keep aside. Dry roast almonds for three to four minutes till golden crisp. Combine cornstarch with two tablespoons of water to make a thick paste.
Step 2
To prepare spring rolls, place a spoonful of grated chocolate on one corner of the spring roll wrapper and roll it up to enclose the filling completely. Seal the edges using cornstarch paste. Similarly prepare the remaining spring rolls. Heat sufficient oil in a kadai and deep-fry the spring rolls till golden brown and crisp. Remove and drain onto an absorbent paper and keep aside.
Step 3
Divide vanilla ice cream into four dessert bowls, drizzle a spoonful of honey, sprinkle some roasted chopped almonds, place two to three spring rolls vertically in the same bowl and serve immediately.
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