BANANA SPRING ROLLS WITH COCONUT CARAMEL SAUCE

In Holland you can get savoury spring rolls, called loempias, as street food everywhere. Making the filling for these is quite a bit of work. These yummy sweet rolls, on the other hand, are super quick.

3 bananas (try to find the straightest ones) 12 sheets filo pastry

150g brown sugar

1 egg white, beaten

300ml flavourless oil for deep-frying Vanilla ice cream to serve To garnish (optional):

3 kaffir lime leaves, cut into super-thin strips 4 tablespoons black sesame seeds Sauce:

200g palm sugar, grated or chopped 2 tablespoons water

200ml coconut cream

4 tablespoons Greek yoghurt

Peel bananas and cut each one into 4 by cutting in half first widthways then lengthways. Place a banana quarter in the bottom corner of a sheet of filo pastry and sprinkle over 1 teaspoon brown sugar. Fold over the bottom corner, fold in the sides then roll up towards the top corner. Brush with egg white and seal closed. Repeat with remaining bananas.

Heat oil in a saucepan to the point where a piece of bread turns golden brown in 60 seconds. Fry the spring rolls in batches of 2 or 3 until golden. Drain on paper towels.

Serve rolls warm with ice cream and coconut sauce, garnished if desired with lime leaves and sesame seeds. Serves 6

Sauce: Heat palm sugar with water in a saucepan over low heat until melted, tilting pan to assist even melting, then cook without stirring until the mixture starts to caramelise – it will start to darken and smell like toffee. Carefully add coconut cream (the hot mixture will splutter) and stir until incorporated. Pour into a jar and mix in the yoghurt once cooled. Makes 1½ cups