Mango And Banana Spring Rolls Recipes

MANGO SUMMER ROLLS WITH GINGER-PEANUT SAUCE

Steps:

• For the spring rolls: Bring a large pot of water to a boil. Add the vermicelli or rice noodles and cook according to the package directions, 2 to 3 minutes. Drain, rinse with cold water and set aside.
• For the ginger-peanut sauce: Combine the peanut butter, lime juice, maple syrup, soy sauce, ginger and red pepper flakes in a medium bowl and whisk together. Slowly add in hot water, 1 tablespoon at a time, until the desired consistency is achieved. (It should be thick but pourable.)
• To assemble the spring rolls: Pour very hot water into a shallow dish or skillet and immerse a sheet of rice paper to soften for about 10 to 15 seconds. Transfer the rice paper to a cutting board and gently spread out the edges, taking care not to tear them. On the bottom third of the wrapper, place a small handful of cooked noodles and a layer of bell pepper, cucumber, mango and a few leaves of basil and cilantro. Gently fold over once, then tuck in the edges and roll until the seam is sealed, like wrapping a burrito. (It's OK if the first one fails; it may take a few attempts to get used to rolling them up.)
• Place seam-side down on a serving platter and cover with a damp towel to keep fresh. Repeat with the remaining wrappers and filling. Serve with ginger-peanut sauce.

MANGO AND BANANA SPRING ROLLS

Steps:

• 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.
• Place 1/3 cup (75 mL) granulated sugar in a shallow dish.
• Line a baking sheet with paper towels.
• For 2 different fillings, peel mango and slice fruit from pit.
• Slice flesh into matchstick-size pieces. Place in a medium-size bowl.
• Peel banana and slice into matchstick-size pieces.
• 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.
• Stir ginger into mango filling, tasting and adding a little more, if you like, and cinnamon into banana filling.
• Place 6 spring roll wrappers on a counter. Cover remaining with a damp cloth.
• Dividing mixture equally, spoon mango filling onto 1 top corner of each wrapper. Tightly roll corner toward centre to partially enclose filling.
• Once you reach centre, fold in sides to cover filling.
• Continue tightly rolling up wrapper to form a small log.
• To seal, brush seam with egg white.
• Repeat with banana filling and remaining wrappers.
• 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.
• Fry, turning once or twice until golden brown, from 2 to 3 minutes.
• Once browned, immediately remove rolls to paper towel-lined sheet.
• Blot dry, then immediately roll in granulated sugar until lightly coated. Place on a tray.
• Repeat with remaining spring rolls.
• To serve, slice a warm mango spring roll in half on the diagonal.
• Place a whole banana spring roll on a dessert plate.
• Set a half of mango roll on its end beside banana roll.
• Place other half on banana roll.
• Sift a little icing sugar overtop.
• Drizzle mango purée around rolls.
• Add a scoop of ice cream and a few slices of kiwi, if you like.
• Repeat with remaining spring rolls.
• 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.

SWEET MANGO SPRING ROLLS

Steps:

• Place a spring roll wrapper on a flat surface with the corner pointed toward you. Lightly brush the center of the wrapper with maple syrup. Lay a slice of mango across the wrapper from corner to corner. Fold in the side corners of the wrapper toward the middle, fold up the bottom corner and then roll up. Seal the top of the wrapper by brushing some of the cornstarch mixture along the edges of the wrapper to help seal. Put onto a plate seam-side down while preparing the remaining spring rolls.
• Heat a wok or small skillet over medium-high heat and add 1 tablespoon vegetable oil. Add the rolls a few at a time and shallow fry, turning them as they become golden brown; do not fry too many at one time and overcrowd the wok. Remove from the wok and drain on paper towels. Repeat with all of the rolls.
• Brush the fried rolls with honey and roll in toasted coconut. Serve immediately with vanilla ice cream and a drizzle of maple syrup.

TOFFEE BANANA SPRING ROLLS

Steps:

• Warm the sunflower oil in a saucepan, or heat your deep-fat fryer to 180C. Meanwhile, cut each sheet of filo pastry in half vertically.
• Spread 2 tsp duche de leche over a halved banana. Sprinkle over some five-spice, then put the banana at the bottom of a halved filo sheet. Roll up and around the banana, folding in the sides with each roll so that they look like a spring roll. Brush some water across the final seam to seal. Repeat with the remaining banana halves. You can do this up to a day ahead, or make and freeze for up to a month.
• Deep-fry three rolls at a time until crispy and golden, then place on kitchen paper to drain.
• Slice in half and serve with coconut ice cream, scattered with toasted black sesame seeds.