Fruit Spring Rolls With Mint-Yogurt Dip

• 1/2 None mango, peeled and finely diced
• 1 None banana, peeled and finely diced
• 1 None small pomegranate, deseeded
• 1 tbsp lemon juice
• 2 tbsp granulated sugar
• 8 sheets spring roll wraps
• 4 cups vegetable oil
• 4 tbsp cinnamon sugar
• 1/3 cup whole milk plain yogurt
• 2 sprigs fresh mint, tops reserved for garnish, remaining leaves finely chopped

1. In a bowl, mix the mango, banana, pomegranate seeds, lemon juice and 1 tbsp sugar. Place the spring roll wraps side by side on a work surface and spoon the fruit mixture into the bottom left-hand corners. Brush the edges with water, then fold the sides over the filling and roll up tightly.
2. Heat the oil in a saucepan and fry the rolls in batches for 4-6 mins, until golden brown. Remove with a slotted spoon, drain briefly on paper towel, then roll in the cinnamon sugar.
3. In a bowl, mix the yogurt, mint and 1 tbsp sugar. Serve with the spring rolls, decorated with mint.

mango, banana, pomegranate, lemon juice, sugar, roll wraps, vegetable oil, cinnamon sugar, milk, mint

Taken from recipes-plus.com/api/v2.0/recipes/17491 (may not work)