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Categories:Viewed: 92 - Published at: 10 years ago
Ingredients
- 1/2 None mango, peeled and finely diced
- 1 None banana, peeled and finely diced
- 1 None small pomegranate, deseeded
- 1 tbsp lemon juice
- 2 tbsp granulated sugar
- 8 sheets spring roll wraps
- 4 cups vegetable oil
- 4 tbsp cinnamon sugar
- 1/3 cup whole milk plain yogurt
- 2 sprigs fresh mint, tops reserved for garnish, remaining leaves finely chopped
Method
- In a bowl, mix the mango, banana, pomegranate seeds, lemon juice and 1 tbsp sugar. Place the spring roll wraps side by side on a work surface and spoon the fruit mixture into the bottom left-hand corners. Brush the edges with water, then fold the sides over the filling and roll up tightly.
- Heat the oil in a saucepan and fry the rolls in batches for 4-6 mins, until golden brown. Remove with a slotted spoon, drain briefly on paper towel, then roll in the cinnamon sugar.
- In a bowl, mix the yogurt, mint and 1 tbsp sugar. Serve with the spring rolls, decorated with mint.
