Ingredients
5 lady finger bananas 8cm long
2 tbspn cornflour
10 spring roll wrappers
150g Burnt Fig Jam
200g double cream or creme fraiche
150g Brandy Butter Sauce chilled
to serve icing sugar
5 lady finger bananas 8cm long
2 tbspn cornflour
10 spring roll wrappers
150g Burnt Fig Jam
200g double cream or creme fraiche
150g Brandy Butter Sauce chilled
to serve icing sugar
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Methods
1
Preheat a deep fryer to 180C, or place 2 litres of grapeseed oil into a large pot and place over a high heat.
2
Peel the bananas and cut in half length ways. If they are longer than 8cm, trim back to this length and set aside.
3
Place the cornflour into a small cup or dish and add 1 tablespoon of water, combine well and set aside.
4
Working with one spring roll wrapper at a time, place the wrapper on your workbench at an angle so it forms a diamond shape. Place a piece of banana, cut side up, just below the half way point and spread 1 ½ teaspoons of Burnt Fig Jam on top.
5
Using a pastry brush, brush the top two edges with the cornflour mixture, then fold up the bottom corner to cover the filling. Fold in the two sides, then continue to roll up the parcel to enclose the filling. The wet top edges will seal the spring roll. Set roll aside and repeat this process with the remaining bananas.
6
Place the double cream (or crème fraiche) into a mixing bowl, gently fold through the Brandy Butter Sauce and set aside.
7
Place the spring rolls into the frying basket and into the deep fryer to cook for 4 minutes, then remove and drain on paper towel.
8
Place the spring rolls onto a serving platter, dust with icing sugar and serve hot with the brandy butter cream.
Tip: The spring rolls are fine to be made the day before, just cover with cling film and store in fridge. They also work well with Raspberry & Pomegranate Jam.
1
Preheat a deep fryer to 180C, or place 2 litres of grapeseed oil into a large pot and place over a high heat.
2
Peel the bananas and cut in half length ways. If they are longer than 8cm, trim back to this length and set aside.
3
Place the cornflour into a small cup or dish and add 1 tablespoon of water, combine well and set aside.
4
Working with one spring roll wrapper at a time, place the wrapper on your workbench at an angle so it forms a diamond shape. Place a piece of banana, cut side up, just below the half way point and spread 1 ½ teaspoons of Burnt Fig Jam on top.
5
Using a pastry brush, brush the top two edges with the cornflour mixture, then fold up the bottom corner to cover the filling. Fold in the two sides, then continue to roll up the parcel to enclose the filling. The wet top edges will seal the spring roll. Set roll aside and repeat this process with the remaining bananas.
6
Place the double cream (or crème fraiche) into a mixing bowl, gently fold through the Brandy Butter Sauce and set aside.
7
Place the spring rolls into the frying basket and into the deep fryer to cook for 4 minutes, then remove and drain on paper towel.
8
Place the spring rolls onto a serving platter, dust with icing sugar and serve hot with the brandy butter cream.
Tip: The spring rolls are fine to be made the day before, just cover with cling film and store in fridge. They also work well with Raspberry & Pomegranate Jam.
