BANANA SPRING ROLLS (berangan)
3 tbsp plain flour
Water to mix
1 bunch ripe cooking bananas (Pisang Raja, Abu or Awak or any kind you prefer but not too soft ones)
Frozen spring roll sheets
Oil for frying
(No quantities for this recipe - just make as many as you want/need.)
1. Before starting to wrap the bananas, make a sealing paste by mixing just enough water to the flour to make a thick paste.
2. Peel bananas and slice lengthwise into 0.5 cm slices.
3. Place a sheet of spring roll in front of you, diagonally. Place a few slices of banana and fold to enclose them. Fold the two sides towards the middle and seal the edge with a dab of sealing paste. Make as many rolls as you need.
4. Heat oil to a depth of 5 cm (either in a saucepan or wok) over medium heat and fry a few rolls at a time, till golden brown - this will take 2 - 3 minutes. Remove rolls as they cook onto a paper-lined basket.
5. Serve warm. Dust with a little icing sugar before serving, if you like. These are great as teatime treats. They are also easily "glamourized" - to serve them as dessert, drizzle with a fruit or chocolate sauce. A scoop of vanilla ice cream also goes brilliantly with this.
3 tbsp plain flour
Water to mix
1 bunch ripe cooking bananas (Pisang Raja, Abu or Awak or any kind you prefer but not too soft ones)
Frozen spring roll sheets
Oil for frying
(No quantities for this recipe - just make as many as you want/need.)
1. Before starting to wrap the bananas, make a sealing paste by mixing just enough water to the flour to make a thick paste.
2. Peel bananas and slice lengthwise into 0.5 cm slices.
3. Place a sheet of spring roll in front of you, diagonally. Place a few slices of banana and fold to enclose them. Fold the two sides towards the middle and seal the edge with a dab of sealing paste. Make as many rolls as you need.
4. Heat oil to a depth of 5 cm (either in a saucepan or wok) over medium heat and fry a few rolls at a time, till golden brown - this will take 2 - 3 minutes. Remove rolls as they cook onto a paper-lined basket.
5. Serve warm. Dust with a little icing sugar before serving, if you like. These are great as teatime treats. They are also easily "glamourized" - to serve them as dessert, drizzle with a fruit or chocolate sauce. A scoop of vanilla ice cream also goes brilliantly with this.
MsgID: 319687
Shared by: eggy/m'sia
In reply to: Recipe: Tea Party Recipes (9)
Board: Daily Recipe Swap at Recipelink.com
Shared by: eggy/m'sia
In reply to: Recipe: Tea Party Recipes (9)
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (10)
- Post Reply
- Post New
- Save to Recipe Box
Reviews and Replies: | |
1 | Recipe: Tea Party Recipes (9) |
Betsy at TKL | |
2 | Recipe(tried): Cucumber Shrimp Tea Sandwiches |
eggy/m'sia | |
3 | Recipe(tried): Mint Tea Punch |
eggy/m'sia | |
4 | Recipe(tried): Cheesy Bacon Bites |
eggy/m'sia | |
5 | Recipe(tried): Baked Rum Pineapple |
eggy/m'sia | |
6 | Recipe(tried): Mini Ham Puffs |
Jackie NY | |
7 | Recipe(tried): Coconut Macaroon Kisses |
Jackie NY | |
8 | Recipe(tried): Banana Spring Rolls (Berangan) |
eggy/m'sia | |
9 | Recipe: Cucumber Tea Sandwiches with Tarragon Butter |
Betsy at TKL | |
10 | Recipe: Lavender Sugar Scones with Clotted Cream |
Betsy at TKL | |
11 | Thank You: Tea Party Recipes |
Darlene Mi |
ADVERTISEMENT
Random Recipes from:
Desserts - Fruit
Desserts - Fruit
- Cherry Crunch (using cake mix and cherry pie filling) (1971)
- Bing Cherry Cobbler (Williams-Sonoma)
- Chocolate and Pear Pudding (Budino di Cioccolato e Pere)
- Candied Cranberries (1940's)
- Cheese-Stuffed Strawberries
- Lemon Curd Fondue
- Pear Delight
- Apple-Raisin Crisp (using whole wheat bread crumbs)
- Fruit Kabobs with Whiskey Baste
- Ambrosia De Luxe
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute