Roast the almonds in a pan without fat. Take them out, let them cool down a bit and chop them roughly. Wash lemon hot and grate half of the peel thinly. Halve lemon and squeeze 1/2 lemon. Finely dice the apricots.
Cut the rolls into small cubes. Separate eggs. Mix cream, 1 tsp. lemon juice, lemon peel and egg yolks and pour over the rolls. Add apricots and almonds and knead to a mass.
Beat 2 egg whites until stiff, while letting the sugar trickle in. Fold the beaten egg whites into the roll mixture. Place 5 spring roll leaves side by side on a work surface. Put half of the roll mixture on each side of the dough sheets, leaving at least 1 cm free at the edges.
Brush the edges with egg white. Whip the sides of the dough over the filling and roll up.
Heat the oil in a wide saucepan and fry the rolls in it in portions for about 8 minutes, turning them occasionally until golden brown. Take them out and let them drip off on kitchen paper. Process the remaining 4 pastry sheets in the same way.
Arrange 1.5 rolls and ice on plates, dust with icing sugar and decorate with lemon balm.