Chocolate and Banana Spring Roll served with Coconut Ice-Cream and a Cinnamon Drizzle

Chocolate and Banana Spring Roll

1. Place a quarter of a banana diagonally in one corner onto a sheet a spring roll pastry.
2. Sprinkle about 5 chocolate chips over the banana.
3. Brush each of the 4 sides of the pastry with the beaten egg.
4. Fold over the banana the corner closest to the banana, roll once and bring each of the sides in and continue rolling making sure the end is sealed with the egg wash.
5. Deep fry in the vegetable oil until golden brown.

Coconut Ice-Cream

1. Mix the milk, eggs and sugar in a small pan and heat the mixture slowly, stirring constantly, until the mixture begins to thicken slightly (like thin custard) but DO NOT let it boil.
2. Allow the mixture to cool down to room temperature and then stir in the coconut, cream, vanilla extract and coconut essence.
3. Store in the refrigerator until cooled.
4. Once cooled, pour the mixture into a small ice-cream maker and follow the manufacturers’ instructions.

Cinnamon Drizzle

1. Place all ingredients in a small saucepan over medium – high heat and stir to combine.
2. When the mixture boils, reduce the heat to medium – low and simmer for 5 minutes, stirring occasionally until the sugar is completely dissolved.
3. Turn off the heat and let the mixture cool to room temperature.
4. When ready to serve, reheat in the microwave for 20 – 30 seconds.