Vietnamese banana and cashew nut spring rolls
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.
Ingredients
- 4 ripe bananas peeled and cut into small cubes to measure one to one and a half cups
- ⅓ cup cashew nuts roughly chopped and toasted; cooled
- ¼ cup sesame seeds toasted and cooled
- 15 small spring roll wrappers (if using large wrappers, just cut in half)
- white sugar optional
- cooking oil for deep frying
- mango coconut ice cream to 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.
- Drain the banana spring rolls on paper towels.
- Serve with mango coconut ice cream.