2 mangos, pitted and peeled
3 firm bananas
2 kiwi fruit, peeled and sliced
6 lychees, pitted and sliced
l lemon (zest)
3 tsp. soft light brown sugar
1 egg white (beaten)
Oil (for frying)
Powdered sugar (to dust)
Lychees (to decorate)
Place the mango flesh in a liquidiser, puree until smooth. Cover and refrigerate until smooth.
Cut the banana in half lengthways, place cut side up and arrange 3 or 4 kiwi slices
on top, without overlapping them. Repeat with the lychee slices. Place
the other banana half on top and then cut into three crosswise. Repeat with the
remaining bananas, kiwi and lychees.
Place a spring roll wrapper on the work surface with a corner facing you.
Place a stuffed banana horizontally across the middle of the wrapper. Sprinkle
a little lemon zest and brown sugar over the fruit, then fold the bottom corner
of the wrapper over the banana and tuck it under. Fold in the sides and
roll the banana almost up to the end. Brush the top corner with a little egg
white, roll up and press firmly to seal. Repeat with the other bananas.
Preheat 2 inches of oil in a large frying pan or wok and fry the rolls, 3
at a time, until golden brown, about 4 minutes, turning occasionally. Remove
with a slotted spoon and drain on kitchen paper. Repeat with the rest of the
rolls. Dust with the powdered sugar and serve immediately with a little of the
fresh mango sauce, decorate with lychees.