Recipe: Banana, coconut and lime spring rolls

By Jewish Princess, December 18, 2008

I know I am beginning to sound like a record — or should I say a CD or a download? Everything moves on so quickly. Just when you get used to one sort of gadget to make your life easier, what happens? They bring out another, and life gets more difficult. My HDTV has compatibility issues with my DVD player (maybe I should have paired them up through JDate?). These days you need an “ology”, or a language degree, just to understand the manual (mine came in Chinese.)

In the kitchen, technology has also taken over. I have even discovered a fridge that gives you the calorie content of whatever you eat. Maybe one day they will invent a satnav that can guide my family to the kitchen to CLEAN UP after themselves. Or even better, how about a self-cleaning sink?

So this Chanucah, as you place orders on your Apple Mac, receive email offers through your BlackBerry, or when you are sending a photo down the Orange network, just remember that real food for Chanucah needs to be fried in good, old-fashioned oil, in a deep fat fryer. Unfortunately they haven’t thought of a way to make the oil that miraculously lasted for eight days in the Chanucah story, instantly disappear when you have finished cooking with it.

The Jewish Princess writes with the help of Tracey Fine and Georgie Tarn (above). See

Serves 6


4 bananas top and tailed, divided into three pieces
Juice of a lime
40g desiccated coconut
20g melted butter
4 sheets of ready made filo pastry
Icing sugar (for decoration)
Vegetable oil for frying

100g unsalted butter
100g muscovado sugar
4 tablespoons golden syrup
4 tablespoons double cream


● Sprinkle lime juice over a piece of banana and roll it in the desiccated coconut
● Brush one sheet of filo pastry with melted butter place the banana in the middle on the narrower end
● Roll the pastry up to form a spring roll, pinch either end and then twist
● Repeat the process until all the bananas are ready in their packages
● Heat the oil until very hot
● Deep fry the spring rolls, turning, until golden brown
● Remove with a slotted spoon and lay them on kitchen paper to drain excess
● Whilst warm sprinkle with sieved icing sugar

● In a saucepan, place the butter and sugar on a low heat, keep stirring and allow the butter and sugar to melt
● Add the golden syrup and cream and keep stirring until the mixture becomes a golden brown toffee sauce

● Stack two spring rolls on a plate with a small bowl of toffee sauce on the side
● J P’s Notes: Chanucah heaven

Last updated: 1:39pm, December 18 2008