Sweet spring rolls with mango, bananas and pomegranate seeds to mint yoghurt dip

Name: Sweet spring rolls with mango, bananas and pomegranate seeds to mint yoghurt dip
Cook time: 35 min
Total time: 35 min
Yield: 8
Ingredients: 1 pack of (550 g, 40 pieces; 215 x 215 mm) deep-frozen spring roll dough sheets; 1/2 Mango; 1 Banana; 1 small pomegranate; 1 TABLESPOON Lemon juice; 2 TABLESPOONS Sugar; 1 l vegetable oil; 4 TABLESPOONS Cinnamon sugar; 2 stem(s) Peppermint; 100 g Whole milk yoghurt

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 8

1 pack of (550 g, 40 pieces; 215 x 215 mm) deep-frozen spring roll dough sheets
1/2 Mango
1 Banana
1 small pomegranate
1 TABLESPOON Lemon juice
2 TABLESPOONS Sugar
1 l vegetable oil
4 TABLESPOONS Cinnamon sugar
2 stem(s) Peppermint
100 g Whole milk yoghurt

Directions

1
Defrost the spring roll dough. Peel mango and banana and cut into fine cubes. Remove the pomegranate seeds from the fruit. Mix prepared fruit, lemon juice and 1 tablespoon sugar. Place 4 spring roll leaves side by side on the work surface.
2
Pour 1-2 tbsp. of filling into the left-hand corner, leaving a 4 cm margin at the top. Brush the edges with water. Beat the tip over the filling. Turn the corners from both sides towards the middle and roll up to a firm roll.
3
Proceed in the same way with 4 pastry sheets. Refreeze the remaining dough. Heat oil in a pot and bake the spring rolls in portions in hot fat for 4-6 minutes until golden brown. Drain on kitchen paper and turn in cinnamon sugar.
4
Wash mint, shake dry. Pluck the leaves from the stalks, except for something to decorate, and chop finely. Mix yoghurt, 1 tablespoon sugar and mint. Arrange spring rolls with yoghurt.