Mango And Banana Spring Rolls Food

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.

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.

TURON (SWEET FRIED BANANA SPRING ROLLS)

Steps:

• place a sliced banana 1 1/2 inch from the bottom edge of a spring roll wrapper, sprinkle it with some sugar and cinnamon, and top it with a sliced jack fruit.
• seal the sides and roll the wrapper, sealing the top as well with water/starch mixture.
• In the meantime, heat oil in non-stick wok(so sugar doesn't stick) until it's sizzling hot with the leftover sugar and fry the wrapped bananas until it's golden brown, spooning (or use spatula) the sugar from the pan on the wrapper to give it a bit of caramelized coating.
• Drain on paper towels or sieve.
• Serve while still warm and the wrapper's crunchy.

BANANA SPRING ROLLS

Steps:

• Preheat the oil in a deep-fryer or large cast-iron skillet to 375 degrees F (190 degrees C).
• Peel bananas, and slice them in half lengthwise, then crosswise into fourths. Place one piece of banana diagonally across the corner of a spring roll wrapper, and sprinkle with brown sugar to taste. Roll from the corner to the center, then fold top and bottom corners in, and continue rolling. Dip your finger in water and brush the last edge to seal. Repeat with remaining banana pieces.
• Fry a few banana rolls at a time in the hot oil until evenly browned. Remove to paper towels to drain. Serve hot or cold.