Tropical Fruit And Coconut Spring Rolls

1. 1

   Heat a frying pan and toast the coconut flakes for 3 mins. Remove from heat and allow to cool.

2. 2

   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.

3. 3

   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.

4. 4

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.