Preheat the oven to 180 degrees. Prepare pineapple and cut into very small cubes. Boil water and lime juice. Add palm sugar and melt.
Add pineapple cubes and simmer for 2 minutes. Add marzipan paste and simmer until completely dissolved. Stir in the coconut flakes. Stir constantly until the liquid is absorbed. Allow the mixture to cool. Place an egg roll dough sheet on a cutting board and brush lightly with water.
Place 1 tablespoon of filling in the center of the bottom half of the pastry sheet.
Leave 1.5 cm margin to the bottom edge and to the right and left. Brush the edges with a little water. First fold the two free edges to the right and left inward over the filling, then fold the bottom free edge over the filling and roll up the spring roll toward the top free edge. Continue in this manner until all dough sheets are used. Lightly melt the butter or margarine in a saucepan. Place the spring rolls on a baking sheet lined with parchment paper and brush with the melted butter. Bake in the middle of the preheated oven at 180 degrees for 15-20 minutes until golden brown. Serve warm.
