Mango And Banana Spring Rolls Recipes

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.

"MONKEY ROLLS": BANANA SPRING ROLLS WITH SPICED CHOCOLATE SAUCE, PEANUTS, AND TOASTED COCONUT

Steps:

• For the chocolate sauce mix in a medium size bowl the chocolate syrup with the peanut butter and chile powder. Place the water in a flat cake pan large enough to lay the rice paper sheets flat. Lay out 2 paper towels side by side. Soak rice paper sheets 2 at a time in the water for 1 minute then transfer to the paper towels with the sheets overlapping 30 percent. Cover with paper towels and continue until you have 8 sets of two-rice paper circles. In the center of the bottom 1/3 of the rice paper place 2 pieces of banana and liberally drizzle and sprinkle chocolate sauce, peanuts and coconut over the bananas. Fold over the edges and snugly roll them up in the shape of egg rolls. Place them seam side down on a plate and continue until you have 8 spring rolls. Serve them cut in 1/2 or whole.

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 AVOCADO SPRING ROLLS

Steps:

• Mix cream cheese, lime juice and chili sauce; gently stir in pepper, avocado, green onions and cilantro. , Fill a large shallow dish partway with water. Dip a rice paper wrapper into water just until pliable, about 45 seconds (do not soften completely); allow excess water to drip off., Place wrapper on a flat surface. Place cream cheese mixture, mango and sprouts across bottom third of wrapper. Fold in both ends of wrapper; fold bottom side over filling, then roll up tightly. Place on a serving plate, seam side down. Repeat with remaining ingredients. Serve immediately.

VEGGIE SPRING ROLLS WITH THAI MANGO DIPPING SAUCE

Steps:

• In a blender, combine all the dipping sauce ingredients except the basil and cilantro. Blend until smooth, add the basil and cilantro and pulse until chopped. Pour into a bowl, cover and place in the fridge until serving.
• Squeeze a little lime juice over the sliced avocado. Create an assembly line of vegetables and herbs, so that they are all ready to go.
• Fill a shallow dish with warm water. Add a rice paper sheet, one at a time for 5 to 10 seconds. Remove and place on a flat surface. Toward one end of the rice wrapper, begin layering with 1 to 2 slices of avocado, small handfuls of fresh cilantro and mint, and a handful of veggies. Sprinkle the veggies with salt and pepper. Fold both ends to the center and roll the sheet as tightly as you can without ripping. Place each prepared spring roll on a serving platter and cover with Reynolds Wrap® Aluminum Foil to keep the spring rolls from drying out.
• Continue with remaining ingredients, adding them to the platter as you work. Keep the spring rolls covered with foil at all times.
• Serve the spring rolls with the mango dipping sauce and chopped peanuts (if desired).

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.