Fruit Spring Rolls With Mint-Yogurt Dip - cooking recipe

Ingredients

1/2 None mango, peeled and finely diced
1 None banana, peeled and finely diced
1 None small pomegranate, deseeded
1 tbsp lemon juice
2 tbsp granulated sugar
8 sheets spring roll wraps
4 cups vegetable oil
4 tbsp cinnamon sugar
1/3 cup whole milk plain yogurt
2 sprigs fresh mint, tops reserved for garnish, remaining leaves finely chopped

Preparation

In a bowl, mix the mango, banana, pomegranate seeds, lemon juice and 1 tbsp sugar. Place the spring roll wraps side by side on a work surface and spoon the fruit mixture into the bottom left-hand corners. Brush the edges with water, then fold the sides over the filling and roll up tightly.
Heat the oil in a saucepan and fry the rolls in batches for 4-6 mins, until golden brown. Remove with a slotted spoon, drain briefly on paper towel, then roll in the cinnamon sugar.
In a bowl, mix the yogurt, mint and 1 tbsp sugar. Serve with the spring rolls, decorated with mint.