Banana spring rolls- Chả giò chuối

By Helen Le Published: October 6, 2017

  • Prep: 10 mins
  • Cook: 20 mins
  • Ready In: 30 mins

  • Yield: 12-15 (4-6 Servings)

Banana spring roll is a very easy to make dessert with super easy-to-find ingredients. A hint of cinnamon makes it a perfect snack in winter.

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Ingredients
Instructions
  • In a plate, combine brown sugar with cinnamon powder. Mix well
  • Roll one piece of banana over the cinnamon sugar and place on a sheet of the wrapper, nearer to one end. Fold the sides over to cover the ends of the banana piece, then fold over the top and roll down tightly to encase the filling. Wet your fingers and dab the end to seal the edge. Set aside and repeat with further wrappers until you have used up the rest of the filling.
  • Heat vegetable oil in a frying pan or a wok, making sure the oil is enough to cover the rolls,When you see gentle bubbles appear around the chopstick standing into it (abt 160C or 320F on a thermometer), reduce the heat to medium and gently drop in the rolls
  • Deep fry till golden brown on all sides. It takes just a couple of minutes as the filling is ripe banana, so undercooking the filling is not a problem! Then remove and let rest on a rack or paper towel to drain off the excess oil.
  • Drizzle with chocolate sauce or dusted with icing sugar.

Notes:

  • For the wrapper, I use “banh trang bo pia” (very popular in Vietnam). You can also use spring roll pastry wrapper that is used for egg rolls
    Có thể dùng các loại bánh tráng khác thay cho bánh tráng bò pía nếu không tìm được
  • If using western banana, cut into 3-inch lengths
    Nếu dùng chuối tây thì cắt khúc  dài khoảng 3 lóng tay