Ripe bananas are naturally sweet but, if you feel that the cashew nuts and sesame seeds dilute the sweetness, you may optionally sprinkle sugar over the filling before wrapping and sealing the spring rolls.
15smallspring roll wrappers(if using large wrappers, just cut in half)
white sugaroptional
cooking oilfor deep frying
mango coconut ice creamto serve
Instructions
Lay a spring roll wrapper flat. Place a heaping tablespoon of banana cubes, half teaspoon of nuts and half a teaspoon of sesame seeds (and a sprinkle of sugar, if you like) and wrap. Make sure to seal the edges by dabbing with water or egg wash.
Repeat until all the wrappers have been filled or until you run out of filling, whichever comes first.
In a wok or frying pan, heat enough cooking oil to reach a depth of at least two inches.
Fry the banana spring rolls in batches just until golden and crisp.