Fried banana springrolls with coconut milk.

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

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.