Banana spring rolls with coconut caramel sauce

These yummy banana rolls are surprisingly quick to make and dangerously good to eat.

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

150g brown sugar

1 egg white, beaten

300ml flavourless oil for deep-frying

Vanilla icecream, to serve

Garnish (optional)

3 kaffir lime leaves, cut into super-thin strips 4 tbsp black sesame seeds

Sauce

200g palm sugar, grated or chopped 2 tbsp water

200ml coconut cream

4 tbsp Greek yoghurt

Peel bananas and cut each one into 4 by cutting in half first width-ways 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 small 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 the rolls warm with icecream 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 begin 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 11⁄2 cups