Mango and banana spring rolls


  • Prep Time25 mins
  • Total Time37 mins
  • Makes6 servings
Mango and banana spring rolls

© Royalty-Free/Masterfile

These delightful crisp rolls from chef Keith Froggett are served at Toronto's Scaramouche restaurant with a drizzle of tropical fruit puree.


  • 4 cup vegetable oil, for frying

  • 1/3 cup granulated sugar

  • 1 large, ripe but firm mango

  • 1 large, ripe but firm banana

  • 1/2 cup sweetened desiccated coconut

  • 2 tbsp granulated sugar

  • 2 tbsp brown sugar

  • generous pinches ground ginger

  • 12 store-bought spring roll wrappers

  • 1 egg white, lightly beaten

  • dusting of icing sugar

  • 1 cup puréed mango, see below

  • dollop of coconut or ginger ice cream, optional

  • 2 kiwis, peeled and sliced (optional)


  • Pour enough oil into a medium-size deep frying pan to reach at least 2 inches (5 cm) in depth, but no more than one-third up side of pan. Place 1/3 cup (75 mL) granulated sugar in a shallow dish. Line a baking sheet with paper towels.

  • For 2 different fillings, peel mango and slice fruit from pit. Slice flesh into matchstick-size pieces. Place in a medium-size bowl. Peel banana and slice into matchstick-size pieces. Place in a separate bowl. Add 1/4 cup (50 mL) coconut and 1 tablespoon (15 mL) each of granulated and brown sugar to each filling. Stir ginger into mango filling, tasting and adding a little more, if you like, and cinnamon into banana filling.

  • Place 6 spring roll wrappers on a counter. Cover remaining with a damp cloth. Dividing mixture equally, spoon mango filling onto 1 top corner of each wrapper. Tightly roll corner toward centre to partially enclose filling. Once you reach centre, fold in sides to cover filling. Continue tightly rolling up wrapper to form a small log. To seal, brush seam with egg white. Repeat with banana filling and remaining wrappers.

  • To fry rolls, place pan with oil over medium-high heat and heat to 350F (180C). Carefully slip 2 to 3 rolls into hot oil. Don't overcrowd. Fry, turning once or twice until golden brown, from 2 to 3 minutes. Once browned, immediately remove rolls to paper towel-lined sheet. Blot dry, then immediately roll in granulated sugar until lightly coated. Place on a tray. Repeat with remaining spring rolls.

  • To serve, slice a warm mango spring roll in half on the diagonal. Place a whole banana spring roll on a dessert plate. Set a half of mango roll on its end beside banana roll. Place other half on banana roll. Sift a little icing sugar overtop. Drizzle mango purée around rolls. Add a scoop of ice cream and a few slices of kiwi, if you like. Repeat with remaining spring rolls.

  • Mango Purée: Purée pulp of 1 mango in a food processor with 1/4 cup (50 mL) water. Add lime juice or sugar to taste. If too thick, thin with water.

Nutrition (per serving)

Calories 277, Protein 3g, Carbohydrates 51.7g, Fat 7.8g, Fibre 2.7g, Sodium 124mg.

Make ahead

Spring rolls are best made as close to serving time as possible. But they can be made ahead and frozen, then deep-fried while still frozen just before serving. Or deep-fry ahead of time and reheat on a rack in a 350F (180C) oven until warm.

Shopping tip

Spring roll wrappers are sold frozen in Asian grocery stores and some supermarkets.