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Tropical Fruit Rolls.


Recipe 2
Tropical Fruit Rolls
Makes 8 rolls


£  2 cups of diced mixed tropical fruits such as jackfruit, mango, longan, rambutan and pineapple
£  3 tbsp of chopped fresh mint
£  ⅓ cup of palm sugar
£  1 tbsp of white sesame seeds
£  ½ tsp of ground five-spice powder
£  8 lumpia wrappers or spring roll wrappers
£  Cooking oil for deep frying


1.   Combine the fruit, mint, palm sugar, sesame seeds and five-spice powder together in a bowl.

2.   Place a wrapper on the work surface with one corner facing you.

3.   Place ¼ cup of the fruit mixture across the wrapper, slightly above the corner.

4.   Fold the corner over the banana, then roll over once.

5.   Fold in the left and right sides of the wrapper.

6.   Brush edges with water and roll up completely to enclose the filling.

7.   Pour oil into the wok to a depth of 2 inches, and heat over medium-high heat until the oil becomes hot but not smoking.

8.   Deep-fry a few rolls at a time, turning them occasionally.

9.   Deep-fry the rolls till they turn golden brown.

10. Remove and drain on paper towels.

11. Let cool slightly before serving.

More about Chef Martin Yan, please click here

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