Spring rolls with exotic fruits and coconut yoghurt

Name: Spring rolls with exotic fruits and coconut yoghurt
Cook time: 50 min
Total time: 50 min
Yield: 8
Ingredients: 8 deep-frozen spring roll leaves (à 14 g; 215 x 215 mm); 40 g Coconut flake; 150 g Whole milk yoghurt; 5 TABLESPOONS Sugar; 1/4 fresh pineapple; 2 Kiwis; 6 Stem(s) Mint; 10 g fresh ginger tuber; 1/2 l Sunflower oil; 7-10 Tbsp Mint

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 8

8 deep-frozen spring roll leaves (à 14 g; 215 x 215 mm)
40 g Coconut flake
150 g Whole milk yoghurt
5 TABLESPOONS Sugar
1/4 fresh pineapple
2 Kiwis
6 Stem(s) Mint
10 g fresh ginger tuber
1/2 l Sunflower oil
7-10 Tbsp Mint

Directions

1
Defrost the spring roll leaves. Roast coconut in a pan without fat while turning for about 3 minutes, remove. Mix yoghurt, 3 tablespoons sugar and coconut, except for a little bit for sprinkling
2
Peel the pineapple, cut out the woody stalk and finely dice the flesh. Peel kiwis and dice finely. Wash mint, shake dry, remove leaves except for something to decorate, pluck from stalks and chop. Peel ginger and grate finely. Mix the prepared ingredients and 2 tablespoons of sugar
3
Place the spring roll leaves next to each other on the work surface. Place 1/8 of the fruit in the lower left corner, leaving about 4 cm free at the top. Brush the edges with water. Whip the tip over the filling. Turn the corners from both sides towards the middle and roll up to a firm roll
4
Heat the oil in a frying pan and fry the rolls in portions in the hot oil for approx. 6 minutes, turning them over, until golden brown. Let them drip off on kitchen paper. Arrange spring rolls and yoghurt on plates. Sprinkle with remaining grated coconut and decorate with mint