Name: Thai Banana Spring Rolls
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 4 egg bananas ((Kluay Khai) or can use 2 regular bananas and cut in half and in eight long segments.); 1 tbsp lime juice (to prevent oxidation of the bananas); 16 Spring Roll pastry sheets; 1 egg (beaten to seal the roll); 2 tbsp brown sugar; 120 ml condensed milk; 30 ml coconut milk; 1 tsp vanilla

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Thai Banana Spring Rolls are an easy dessert with bananas rolled up in a spring rolls then fried to perfection and dipped in a sweet coconut cream sauce.

One bite of Thai Banana Spring Rolls and you will be hooked

Healthy World Cuisine is live on location in Chiang Mai, Thailand. Today we are going to be making some delicious Thai banana spring rolls. With your first bite, you will know why this very simple dish has such complex flavors and textures. One bite into the hot crispy exterior of the spring roll, then the smooth and creamy light essence of banana inside and topped off with warm creamy sweet coconut nut milk sauce and you will be hooked.

Thai Bananas

Bananas are Thailand most popular fruit and has about 20 different varieties, ranging from fragrant, sweet little ” finger bananas” to large specimens with thick golden skins. Thai bananas also among the most versatile and turns up at Thai meals in numerous forms besides fresh at the peak of ripeness. When young and green, they may be eaten raw as a vegetable with a spicy sauce; more developed, but still unripe, they are sliced, dried in the sun, and fried for a snack.

Bananas are also grilled and soaked with syrup (Kluai ping), boiled in coconut milk with salt and sugar (Kluai Buat chi), boiled in syrup (Kluai chuam), smoked in the peel (Kluai phao), and turned into golden fritters (Kluai khaek). Thailand’s bananas come in all shapes, sizes and colours: there are spherical, ping-pong ball-sized Kluai Khai tao (turtle’s egg bananas); red-orange coloured naga bananas; recurved, delectably perfumed kluay leb mue naang (dancer’s fingernail bananas), and many more exotics.

But four or five familiar varieties are common to all fruit markets. The kluay hawm, or “fragrant banana” is the one familiar to shoppers in western supermarkets. Smaller, firmer, and sweeter are the dark-yellow kluay Khai, or “egg bananas”. Protein-rich kluay nam waa are said to be a fail-proof sex-enhancer when steeped in honey. So there you have it, Thai Banana Spring Rolls made with Kluay Khai are a perfect accompaniment for those testosterone filled football bowl game days.

Spring Roll Ingredients (Makes 16 spring rolls)

Recipe adapted from Smart Cook thai Cookery School in Chiang Mai

4 egg bananas (Kluay Khai) Has a thinner golden-yellow skin when ripe. It is eaten fresh or cooked in a light syrup. It is also popular as dried banana, candy, or cake (You can substitute regular bananas just cut them to size)
fresh lime/lemon juice (to prevent the oxidation process)
16 Spring Roll pastry sheets (found in the freezer section of asian supermarkets)
beaten egg to seal the pastry
Oil for frying

Sauce Ingredients

2 Tbs Brown caramel sugar
1/2 can or 120ml Condensed milk
50 ml Coconut milk
1 teaspoon Vanilla essence

Step 1: Separate the spring roll pastry sheets and place them under a damp cloth. There are 2 sides to the spring roll so place the rough side upright and the smooth side on the outside.

Step 2: Put the beaten egg in a little bowl. On a separate plate squeeze the juice of lime/lemon juice.

Step 3: Peel one banana, and cut into 4 pieces lengthwise. Coat with a little lime/lemon juice. Place on a single pastry sheet (across one of the corners) then start rolling the pastry tightly, place egg (glue on 3 corners) folding in the edges as you go along to form a uniform spring roll. Seal the last tip with a little egg (glue). Repeat with the other bananas and store in the refrigerator until needed. (The Thai Banana Spring Rolls should only be the size of a ladies thumb)

Step 4: When ready to serve. Heat enough oil in a pan to deep fry the spring rolls. Heat the sauce ingredients in a pan over low heat and stir until thickened (about 5 minutes). When the oil is ready, deep fry the spring rolls till golden crispy. (about 2 minutes and turn frequently to prevent burning)

Step 5: Serve Thai Banana Spring Rolls warm and warm sweet coconut cream sauce on the side for dipping. (also fantastic plain without sauce) Enjoy.

More Delicious Banana Recipes

Banana Coconut Cream Cups

Banana Mango Boats

Banana Popsicles

Chocolate Peanut Butter Banana Smoothie

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