Sunday, May 26, 2013

Fruity Spring Rolls (with Chocolate Ginger Sauce)

If there is one recipe I would recommend you to make out of all the recipes I have posted so far, this is it! Me and my mum enjoyed these fruity spring rolls so much they were gone within mere minutes!
A spin on classic Asian savory spring rolls, the idea of fruity spring rolls served as a dessert seemed almost ingenious to me. I came across a number of recipes for fruity spring rolls online, but most seemed to use rice paper instead of filo pastry, which is what I decided to use. I also wanted to keep within the theme of Asian influenced flavours so I decided on mango, banana and coconut as the filling - ingredients commonly used in Thai desserts. And what are spring rolls without the dipping sauce? This rich chocolate coconut sauce infused with ginger is a must with fruity spring rolls!
Hot and crispy on the outside, the mango and banana fruit inside is deliciously warm and soft once bitten into. The sweetened shredded coconut lends a delightful but subtle nutty flavor to the fruit. Despite being a fried dessert, these are actually really light and barely sweet when eaten on their own, which makes the chocolate ginger sauce perfect for dipping into generously.
Its seriously so easy to make these fruity spring rolls, I can't think of anything more different and impressive to serve at a dinner party. In fact I'm not sure what else to say except you'll have to make them and see how good they are!

Fruity Spring Rolls

Makes 10 spring rolls

For the sauce
1 & half cup coconut milk
5 tblspns brown sugar
2 tspns ginger powder
Half cup dark chocolate, chopped

For the spring rolls
Vegetable oil, for deep-frying
10 squares spring roll/filo pastry
1 small banana
1 small mango
Half cup sweetened shredded coconut
1 egg, beaten

Boil the coconut milk, sugar and ginger in a small saucepan. Take off the heat and add the chocolate, stirring until melted and mixture is smooth. Set aside. 
Cut the banana in half lengthwise and then  twice again cross-wise to get thin and long strips. Cut the mango into strips the same size as the banana. Place one square of the pastry in a diamond shape in front of you. Put one piece of banana in the centre of the pastry, followed by two pieces of mango. Sprinkle one teaspoon of the shredded coconut over the top of the fruit. Roll up the pastry, folding up the sides when near the end and brush with egg to seal the sides and edge. Repeat to make the rest of the spring rolls.
Heat oil in a frying pan. Deep-fry the spring rolls until crispy and golden brown. Serve hot with the chocolate ginger sauce.

This post was added to the Mouthwatering Monday's, Two Cup Tuesdays', Totally Tasty Tuesdays', Memories By The Mile, Wednesdays Whatsits,The 36th AvenueSugar & Spice, Make Bake Create and Salt Tree Social link parties. Click to see more lovely recipes!


  1. oh these sound so yummy come see what I shared at

  2. I love this! Saw you over at Anyonita Nibbles this week. I hope you'll come share at my weekly party: I love the use of the chocolate ginger sauce. I can't wait to try these!

    1. Thanks so much! Will certainly come and share at your party :)

  3. These look so good! I have never had sweet spring rolls!

    1. Thanks Jeni! Neither had I, and I couldn't stop eating them after making these!

  4. This is COMPLETELY ingenious! :) Wow! I love it! Thank you so much for linking up with me this week at Tasty Tuesdays! I’ve pinned this & shared it with my followers! Please be sure to stop back by tomorrow & link up your best “man food” recipes in honor of Father’s Day!


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