Mango And Banana Spring Rolls

Total Time: 16 mins Preparation Time: 10 mins Cook Time: 6 mins

Ingredients

• 4 cups vegetable oil, for frying
• 1/3 cup granulated sugar
• 1 large mango, ripe but firm
• 1 large banana, ripe but firm
• 1/2 cup coconut, shredded sweetened
• 2 tablespoons granulated sugar
• 2 tablespoons brown sugar
• 2 -3 dashes ground ginger (generous, to taste)
• 12 spring roll wrappers
• 1 egg , lightly beaten
• dusting icing sugar
• 1 cup mango puree (see below)
• coconut (optional) or ginger ice cream (optional)
• 2 kiwi fruits, peeled and sliced (optional)

Recipe

• 1 pour enough oil into a medium-size deep frying pan to reach at least 2 inches (5 cm) in depth, but no more than one-third up side of pan.
• 2 place 1/3 cup (75 ml) granulated sugar in a shallow dish.
• 3 line a baking sheet with paper towels.
• 4 for 2 different fillings, peel mango and slice fruit from pit.
• 5 slice flesh into matchstick-size pieces. place in a medium-size bowl.
• 6 peel banana and slice into matchstick-size pieces.
• 7 place in a separate bowl; add 1/4 cup (50 ml) coconut and 1 tablespoon (15 ml) each of granulated and brown sugar to each filling.
• 8 stir ginger into mango filling, tasting and adding a little more, if you like, and cinnamon into banana filling.
• 9 place 6 spring roll wrappers on a counter. cover remaining with a damp cloth.
• 10 dividing mixture equally, spoon mango filling onto 1 top corner of each wrapper. tightly roll corner toward centre to partially enclose filling.
• 11 once you reach centre, fold in sides to cover filling.
• 12 continue tightly rolling up wrapper to form a small log.
• 13 to seal, brush seam with egg .
• 14 repeat with banana filling and remaining wrappers.
• 15 to fry rolls, place pan with oil over medium-high heat and heat to 350f (180c). carefully slip 2 to 3 rolls into hot oil. donýt overcrowd.
• 16 fry, turning once or twice until golden brown, from 2 to 3 minutes.
• 17 once browned, immediately remove rolls to paper towel-lined sheet.
• 18 blot dry, then immediately roll in granulated sugar until lightly coated. place on a tray.
• 19 repeat with remaining spring rolls.
• 20 to serve, slice a warm mango spring roll in half on the diagonal.
• 21 place a whole banana spring roll on a dessert plate.
• 22 set a half of mango roll on its end beside banana roll.
• 23 place other half on banana roll.
• 24 sift a little icing sugar overtop.
• 25 drizzle mango purée around rolls.
• 26 add a scoop of ice cream and a few slices of kiwi, if you like.
• 27 repeat with remaining spring rolls.
• 28 mango puree: purée pulp of 1 mango in a food processor with 1/4 cup (50 ml) water. add lime juice or sugar to taste. if too thick, thin with water.