Toffee banana spring rolls

• sunflower oil↗100ml ml

  for frying

• filo pastry↗3 sheets sheets
• dulce de leche60g g
• bananas↗3

  halved widthways

• Chinese five-spice powder

  for sprinkling

• coconut ice cream

  and toasted black sesame seeds, to serve

Step-by-step instructions

1. 1

   Warm the sunflower oil in a saucepan, or heat your deep-fat fryer to 180C. Meanwhile, cut each sheet of filo pastry in half vertically.

2. 2

   Spread 2 tsp duche de leche over a halved banana. Sprinkle over some five-spice, then put the banana at the bottom of a halved filo sheet. Roll up and around the banana, folding in the sides with each roll so that they look like a spring roll. Brush some water across the final seam to seal. Repeat with the remaining banana halves. You can do this up to a day ahead, or make and freeze for up to a month.

3. 3

   Deep-fry three rolls at a time until crispy and golden, then place on kitchen paper to drain.

4. 4

   Slice in half and serve with coconut ice cream, scattered with toasted black sesame seeds.