Receta de rollitos de primavera de plátano y chocolate

Ingredientes

• 100 g golden caster sugar (superfine sugar) (superfine)
• 1 tbsp cinnamon
• 270 g filo (phyllo) pastry
• 6 medium bananas (peeled and broken in half)
• 250 g Nutella (or any chocolate spread)
• vegetable oil (canola oil)

Preparación

1. 1

   --- Prepare the cinnamon sugar coating ---

2. 2

   Put the sugar and cinnamon in a large bowl. Mix together and set aside.

3. 3

   --- Shape the rolls ---

4. 4

   Take the filo pastry out of the fridge 20 minutes before you start, so that it's soft enough to work with.

5. 5

   Unroll the filo pastry. It usually comes in rectangular sheets so cut the whole pile down the middle to create squares. *See notes.

6. 6

   Put a couple of teaspoons of Nutella in the centre of a square of filo. Spread out towards two opposite corners to about 8-10cm (3-4 inches) long.

7. 7

   Lay the piece of banana on top in the same direction.

8. 8

   Now you're ready to start rolling up your rolls. It's important that you roll them up close to the banana and without any gaps so that the finished rolls don't become oily. To start, take the two points of filo at either end of the banana and fold over to enclose .

9. 9

   Now fold one of the flaps over the top.

10. 10

    Finally, brush the end of the remaining flap of pastry very lightly with water (this helps seal the seam) and roll up to complete the spring roll shape.

11. 11

    Repeat until you have twelve rolls ready to cook.

12. 12

    --- Fry the rolls ---

13. 13

    Line a plate with a few sheets of kitchen paper.

14. 14

    Put your vegetable oil in a deep fat fryer or large saucepan, ensuring it is only one third full (oil expands as it heats). Heat the oil to 180C (350F).

15. 15

    Carefully lower two or three of the rolls into the oil. Be careful not to overcrowd the pan. Fry for approximately 2 minutes until golden.

16. 16

    Lift the rolls out of the oil and place on the kitchen paper to drain.

17. 17

    --- Coat in cinnamon sugar ---

18. 18

    After 30 seconds of draining, lift the fried rolls into the cinnamon sugar. Gently turn to coat on all sides, including the ends.

19. 19

    Transfer to a wire rack to ensure they stay crispy on all sides.

20. 20

    Repeat the cooking and coating process with the remaining spring rolls.

21. 21

    Your banana chocolate spring rolls are now ready to serve