Mango And Banana Spring Rolls Recipe

Name: Mango And Banana Spring Rolls
Prep time: 20 min
Cook time: 16 min
Total time: 36 min
Yield: Serves 1 or more
Ingredients: Vegetable Oil; 2 tbsp granulated sugar; 1 ripe mango, peeled and diced; 2 ripe bananas, peeled and diced; 1/2 cup shredded coconut; 2 tbsp brown sugar; Ground Ginger; 6 spring roll wrappers; 1 egg white, lightly beaten; Icing sugar, for dusting; 1 ripe mango, 1/4 cup water, lime juice/sugar to taste (optional); Kiwi Fruits

Dive into a tropical paradise with these irresistible crispy spring rolls! Sweet mango and banana fillings, infused with aromatic coconut and spices, are perfectly encased in golden-brown wrappers. A delightful dessert or light snack, this easy recipe is perfect for impressing friends and family. Get ready for a flavor explosion!

Prep Time 20 mins

Cook Time 16 mins

Calories 761.3 kcal

Protein 3g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Mango And Banana Spring Rolls

Vegetable Oil
2 tbsp granulated sugar
1 ripe mango, peeled and diced
2 ripe bananas, peeled and diced
1/2 cup shredded coconut
2 tbsp brown sugar
Ground Ginger
6 spring roll wrappers
1 egg white, lightly beaten
Icing sugar, for dusting
1 ripe mango, 1/4 cup water, lime juice/sugar to taste (optional)
Kiwi Fruits

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How to Make Mango And Banana Spring Rolls

Prepare the fillings: Peel and finely dice 1 ripe mango and 2 ripe bananas into matchstick-size pieces.
In separate bowls, combine each fruit with the following: Mango Filling: 1/4 cup shredded coconut, 1 tbsp granulated sugar, 1 tbsp brown sugar, 1 tsp grated ginger. Banana Filling: 1/4 cup shredded coconut, 1 tbsp granulated sugar, 1 tbsp brown sugar, 1/2 tsp ground cinnamon.
Stir the ginger into the mango filling and cinnamon into the banana filling. Taste and adjust sweetness if needed.
Prepare the wrappers: Lay out 6 spring roll wrappers on a clean surface, covering the rest with a damp cloth to prevent drying.
Assemble the rolls: Spoon an equal amount of mango filling onto one corner of each wrapper.
Roll tightly: Roll the corner towards the center, then fold in the sides and continue rolling to form a log. Brush the seam with a little egg white to seal.
Repeat steps 5 and 6 with the banana filling and remaining wrappers.
Prepare the frying oil: Pour enough vegetable oil (about 2 inches deep) into a medium-size deep frying pan. Heat over medium-high heat to 350°F (175°C).
Fry the rolls: Carefully add 2-3 spring rolls to the hot oil, ensuring not to overcrowd the pan. Fry for 2-3 minutes, turning occasionally, until golden brown.
Drain and coat: Remove the spring rolls and place them immediately on a paper towel-lined baking sheet to absorb excess oil. While still warm, roll them in 1/3 cup granulated sugar until lightly coated.
Prepare the mango puree (optional): Blend the pulp of 1 mango with 1/4 cup water in a food processor until smooth. Add lime juice or sugar to taste. Thin with water if needed.
Plate and serve: Slice a warm mango spring roll in half diagonally. Place a whole banana spring roll on a plate, arranging the mango halves around it. Sift icing sugar over the rolls, drizzle with mango puree (if using), add a scoop of ice cream and kiwi slices (optional), and serve immediately.