Fried banana springrolls with coconut milk.

Cuisine Vietnam
Servings 8 pieces


  • 8 Pieces rice paper 16 cm
  • 2 Pieces Bananen
  • sesamzaad white or black; light toasted
  • 1 tsp Bruine suiker
  • 200 Ml Kokosmelk
  • 1 tsp kristalsuiker
  • 1 tsp Corn starch
  • pinch salt
  • oil to pan fry



  • Cut the bananas into thin strips.
  • Hold a piece of rice paper in warm water (not hot) and place on a flat plate. It takes a minute for the paper to become soft. Meanwhile, place about a quarter of the banana on the paper, just below the middle.
  • Sprinkle sesame seeds over it and a little brown sugar
  • Fold the lower part of the rice paper over the banana and roll one stroke.
  • Fold the outer parts of the rice paper, like a envelope and roll up.
  • Process the rest of the banana until all rolls are ready.
  • Fry the rolls in a spacious wok with peanut oil at 180 C, with 2-3 at a time, until crispy and slightly brown. Prevent them from sticking to each otherr while baking.
  • Drain the rolls on to kitchen paper and serve on a plate with the coconut cream

Coconut cream

  • Mix the corn starch with a little water.
  • Heat the coconut milk, sugar and salt until the boil.
  • Add the corn starch and cook until it thickens.
Tried this recipe?Let us know how it was!
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