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1
1.
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2
Place the mango flesh in a liquidiser, puree till smooth.
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3
Cover and chill till smooth.
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4
2.
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5
Cut the banana in half lengthways, place cut side up and arrange 3 / 4 kiwi slices on top, without overlapping them.
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6
Repeat with the lychee slices.
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7
Place the other banana half on top and then cut into three crosswise.
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8
Repeat with the remaining bananas, kiwi and lychees.
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9
3.
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10
Place a spring roll wrapper on the work surface with a corner facing you.
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Place a stuffed banana horizontally across the middle of the wrapper.
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Sprinkle a little lemon zest and brown sugar over the fruit, then fold the bottom corner of the wrapper over the banana and tuck it under.
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13
Mix in the sides and roll the banana almost up to the end.
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Brush the top corner with a little egg white, roll up and press firmly to seal.
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15
Repeat with the other bananas.
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16
4.
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17
Preheat 2 inches of oil in a large frying pan or possibly wok and fry the rolls, 3 at a time, till golden, about 4 min, turning occasionally.
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18
Remove with a slotted spoon and drain on kitchen paper.
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19
Repeat with the rest of the rolls.
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20
Dust with the icing sugar and serve immediately with a little of the fresh mango sauce, decorate with lychees.
