Banana Spring Rolls (paw pia kluay)
Recipe: #19510
June 11, 2015
Categories: Comfort Food, Desserts, Fruit, Banana, Vietnamese, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Entertaining, Weeknight Meals, Deep Fry, No Eggs, Vegetarian more
"Whilst travelling Vietnam a while back my DD did a cooking class with Permpoon Nabnian and was given a cookbook of the recipes she made in the class. This is just a wonderful recipe which the family love. Please Note - This recipe serves 1 and can be very hot on inside if served too quickly."
Original recipe yields 1 serving
Ingredients
Nutritional
- Serving Size: 1 (122.3 g)
- Calories 292.7
- Total Fat - 0.2 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 8.3 mg
- Total Carbohydrate - 77.4 g
- Dietary Fiber - 1.8 g
- Sugars - 70.3 g
- Protein - 1.8 g
- Calcium - 29.2 mg
- Iron - 1.1 mg
- Vitamin C - 6.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Mix the tempura flour with a little water or beaten egg to make a paste.
Step 2
Place 1/4 of each banana in each of the spring roll wrappers, roll each one tightly, and tightly seal the edge with tempura mix.
Step 3
Heat the oil in a wok over medium heat until oil is hot. When hot turn heat to low.
Step 4
Add the spring rolls to the hot oil., turning them continually until they turn golden brown, then remove them from the wok and drain them on some kitchen paper.
Step 5
Cut each spring roll into 3 pieces and serve on a platter with honey.
NOTE : These can be piping hot inside if served straight away, so be careful when serving
Tips & Variations
No special items needed.
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