Sesame banana spring rolls with salted caramel sauce
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- Hannah Lewry
- 8
- Easy
- Meat-free
- 30 minutes
- 20 minutes
- Hilton Viognier 2016
Ingredients
- 2 cups canola oil
- 8 small bananas, halved
- 8 spring roll wrappers, halved
- 100 g dessicated coconut
- 2 T sesame seeds, toasted
- For the caramel sauce:
- 200 g sugar
- 100 g butter
- 1⁄4 cup cream
- Black salt or sea salt flakes, to taste
Cooking Instructions
Heat the oil in a saucepan, then wrap the bananas in the pastry. Fry until golden brown on one side, then turn and cook on the other side. Remove from the oil using a slotted spoon, drain on kitchen paper and sprinkle with the coconut and sesame seeds.
To make the caramel sauce, place the sugar into a pan over a medium heat and melt. When slightly caramelised, add the butter and mix until melted and combined. Bring to a gentle simmer, then remove from the heat and stir in the cream. Sprinkle over the salt. Set aside to cool slightly and drizzle over the spring rolls.
Cook's note: Turon are a Filipino street-food snack of sliced bananas and a slice of jackfruit sprinkled with brown sugar and deep-fried in a spring roll wrapper, sometimes drizzled with syrup and served with a coconut sauce. Trying this at home? Use mango instead of jackfruit.
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