Vietnamese Banana Spring Rolls with Mango Coconut Ice CreamRecipe by
Spring roll wrappers are filled with finely cubed ripe ananas, cashew nuts and sesame seeds, rolled, sealed and deep fried. Perfect snack or dessert!
- 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 (see notes after the recipe)
- 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.
I used an ice cream machine to make the mango coconut ice cream. If you don’t own one, here’s an alternative method. Stir together equal amounts of pureed sweet ripe mangoes and coconut cream, and place in a freezer-safe container with a tight lid. Freeze the mixture until firm. For best results, stir the ice cream every hour or so to prevent ice crystals from forming.