Ingredients for Banana Spring Rolls Paw Pia Kluay
- 3 medium, ripe, but firm bananas
- 12 (6-inch square) spring roll wrappers
- 1/2 cup tempura flour
- 1 large egg (beaten, optional, for batter)
- 2 cups cooking oil (for deep frying)
- 2 tablespoons honey (for drizzling)
- 1/2 cup water (for batter, if not using egg)
- 1/4 teaspoon ground cinnamon (optional)
- 1 tablespoon sugar (optional)
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How to Make Banana Spring Rolls Paw Pia Kluay
- In a bowl, whisk together the tempura flour and water (or beaten egg) until a smooth batter forms. The batter should be slightly thick, like pancake batter.
- Lay out a spring roll wrapper on a flat surface. Place 1/4 of a banana slice in the center of the wrapper.
- Fold the sides of the wrapper over the banana, then tightly roll it up from the bottom, sealing the edge with a bit of the tempura batter.
- Heat about 2 inches of vegetable oil in a wok or large, heavy-bottomed pot over medium-high heat. The oil is ready when a small piece of batter dropped in sizzles immediately.
- Reduce the heat to medium-low. Carefully add the spring rolls to the hot oil, ensuring not to overcrowd the pot.
- Fry the spring rolls, turning occasionally, until they are golden brown and crispy (about 2-3 minutes per side).
- Remove the spring rolls from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil.
- Once slightly cooled, cut each spring roll into 3 pieces.
- Serve immediately on a platter drizzled with honey.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
336g
Fat
142g
Carbs
35g
