Banana Spring Rolls (paw pia kluay)
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."
- 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
Mix the tempura flour with a little water or beaten egg to make a paste.
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.
Heat the oil in a wok over medium heat until oil is hot. When hot turn heat to low.
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.
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.