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Toffee banana spring rolls

Toffee banana spring rolls

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 6

Try a sweet, sesame twist on the classic spring roll and serve up this toffee and banana dessert with cool coconut ice cream and crispy pastry

Nutrition: per serving
NutrientUnit
kcal261
fat14g
saturates2g
carbs28g
sugars14g
fibre2g
protein4g
salt0.2g
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Ingredients

  • 100ml sunflower oil , for frying
  • 3 sheets filo pastry
  • 60g dulce de leche
  • 3 bananas , halved widthways
  • Chinese five-spice powder , for sprinkling
  • coconut ice cream and toasted black sesame seeds, to serve

Method

  • STEP 1

    Warm the sunflower oil in a saucepan, or heat your deep-fat fryer to 180C. Meanwhile, cut each sheet of filo pastry in half vertically.

  • STEP 2

    Spread 2 tsp duche de leche over a halved banana. Sprinkle over some five-spice, then put the banana at the bottom of a halved filo sheet. Roll up and around the banana, folding in the sides with each roll so that they look like a spring roll. Brush some water across the final seam to seal. Repeat with the remaining banana halves. You can do this up to a day ahead, or make and freeze for up to a month.

  • STEP 3

    Deep-fry three rolls at a time until crispy and golden, then place on kitchen paper to drain.

  • STEP 4

    Slice in half and serve with coconut ice cream, scattered with toasted black sesame seeds.

Goes well with

Recipe from Good Food magazine, January 2017

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A star rating of 4.8 out of 5.4 ratings
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