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Banana Spring Rolls with Pineapple Salsa

Serves 6


Pineapple Salsa

  • 1 whole pineapple, diced small
  • 2 tbsp ginger
  • sugar syrup, or to taste (recipe in method)*
  • 6 whole mint leaves, finely chopped

Spring Rolls

  • 3 whole bananas
  • 12 large spring rolls wrappers
  • oil, for deep-frying

*Syrup can be made in advance and stored up to 3 months in the refrigerator


Ginger and Sugar Syrup

  1. In a saucepan, combine 1 cup water with 1 cup sugar and put on fire.
  2. When sugar has dissolved, add a 5cm piece of ginger and let simmer for 15 minutes.*
  3. Let cool and glove.

Spring Rolls

  1. Slice bananas into 2 pieces – across in half.
  2. To make the spring rolls take 2 layers of the wrapper and place in a diamond shape in front of you.
  3. Put 1 half of the banana 2 inched above base of wrapper.
  4. Fold in the bottom over the filling, then fold in the sides.
  5. Roll up to the top and brush top edge wiith water or egg to seal.

To Serve

  1. In a wok, heat the oil for deep-frying to 180°C.
  2. Add spring rolls, a few at a time and deep-fry till golden brown.
  3. Put two on to a plate, dust with confectioners icing sugar, spoon a few tablespoons of pineapple salsa and serve with a scoop of vanilla ice-cream.
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