Tropical Fruit And Coconut Spring Rolls - cooking recipe

Ingredients

1.5 oz coconut flakes
5.25 oz plain yogurt
5 tbsp sugar
1/4 None fresh pineapple, peeled and finely diced
2 None kiwi fruits, peeled and finely diced
6 sprigs fresh mint, little reserved for decoration, remainder chopped
.3 oz fresh ginger, peeled and grated
8 sheets spring roll pastry
2 1/8 cups sunflower oil

Preparation

Heat a frying pan and toast the coconut flakes for 3 mins. Remove from heat and allow to cool.
Reserve a few coconut flakes for garnish and mix the remainder with the yogurt and 3 tbsp sugar. In a separate bowl, mix the pineapple, kiwi, mint, ginger and 2 tbsp sugar.
Lay the pastry sheets side by side on a work surface. Spoon the fruit mixture into one corner of each sheet. Brush the edges with water, fold in the sides and roll up.
Heat the oil in a deep saucepan and fry the rolls in batches for 6 mins, turning, until golden brown. Drain on paper towels. Arrange on plates with the yogurt sauce and garnish with the remaining coconut flakes and mint.