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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. Place 1/3 cup (75 mL) granulated sugar in a shallow dish. | 3. Line a baking sheet with paper towels. | 4. For 2 different fillings, peel mango and slice fruit from pit. | 5. Slice flesh into matchstick-size pieces. Place in a medium-size bowl. | 6. Peel banana and slice into matchstick-size pieces. | 7. 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. | 8. Stir ginger into mango filling, tasting and adding a little more, if you like, and cinnamon into banana filling. | 9. Place 6 spring roll wrappers on a counter. Cover remaining with a damp cloth. | 10. Dividing mixture equally, spoon mango filling onto 1 top corner of each wrapper. Tightly roll corner toward centre to partially enclose filling. | 11. Once you reach centre, fold in sides to cover filling. | 12. Continue tightly rolling up wrapper to form a small log. | 13. To seal, brush seam with egg white. | 14. Repeat with banana filling and remaining wrappers. | 15. 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. | 16. Fry, turning once or twice until golden brown, from 2 to 3 minutes. | 17. Once browned, immediately remove rolls to paper towel-lined sheet. | 18. Blot dry, then immediately roll in granulated sugar until lightly coated. Place on a tray. | 19. Repeat with remaining spring rolls. | 20. To serve, slice a warm mango spring roll in half on the diagonal. | 21. Place a whole banana spring roll on a dessert plate. | 22. Set a half of mango roll on its end beside banana roll. | 23. Place other half on banana roll. | 24. Sift a little icing sugar overtop. | 25. Drizzle mango purée around rolls. | 26. Add a scoop of ice cream and a few slices of kiwi, if you like. | 27. Repeat with remaining spring rolls. | 28. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	4	cups		7516.64	0.0	0.0	872.0
sugar	1/3	cup	granulated	106.6	20.0027	3.3367	1.6640000000000001
mango	1			-	-	-	-
banana	1			121.04	31.0624	1.4824	0.4488
coconut	1/2	cup	shredded sweetened	141.6	6.0920000000000005	1.3319999999999999	13.395999999999999
sugar	2	tablespoons	granulated	106.6	20.0027	3.3367	1.6640000000000001
brown sugar	2	tablespoons		68.4	17.6562	0.0216	0.0
ginger	2 -3	dashes	ground	-	-	-	-
spring wrapper	12			-	-	-	-
egg white	1		beaten	17.16	0.2409	3.597	0.0561
icing sugar				-	-	-	-
mango puree	1	cup		-	-	-	-
coconut				141.6	6.0920000000000005	1.3319999999999999	13.395999999999999
kiwi fruit	2		peeled sliced	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.