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.
Put the beaten egg in a little bowl. On a separate plate squeeze the juice of lime/lemon juice.
Peel one "egg banana", and cut into 4 pieces lengthwise. Or cut one regular banana in half lengthwise and then in 8 long slices the size of a ladies thumb. 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)
When ready to serve. Heat enough oil in a pan to deep fry the spring rolls. When the oil is ready, deep fry the spring rolls till golden crispy. (about 2 minutes and turn frequently to prevent burning)
Sweet Coconut Cream Sauce
Heat the sauce ingredients in a pan over low heat and stir until thickened (about 5 minutes).
Serve Thai Banana Spring Rolls warm and warm sweet coconut cream sauce on the side for dipping. (also fantastic plain without sauce) Enjoy.