Grilled Banana Spring Rolls with Coconut Cream

For Grilled Banana Spring Rolls with Coconut Cream, first whip the coconut cream with the whisks of a hand mixer until fluffy and chill. Toast the sesame seeds in a pan without fat, stirring until they begin to smell fragrant. Cool immediately on a plate.

Peel bananas and cut crosswise into four pieces each. Cut spring roll sheets in half. Place one piece of banana on the bottom third of each sheet. From the bottom third, place a piece of spring roll paper over the banana, fold in the sides and roll up from the bottom to form a roll.

Brush spring rolls thinly with oil and place seam side down on grill grate, not too hot. Grill for 3-4 minutes until crispy all over. Arrange spring rolls on plates, drizzle each with 1 tablespoon maple syrup, sprinkle with the sesame seeds and add a blob of coconut cream. Serve the grilled banana spring rolls with coconut cream immediately.

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