Banana Spring Rolls (paw pia kluay)

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"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


  • 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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