Red bean paste and banana spring rolls
Instructions:
- Place a spring roll wrapper on a flat surface, place 2 teaspoons of the red bean paste in the centre and spread the filling across two-thirds of the wrapper, leaving space at one end to seal the spring roll.
- Place the banana on top of the red bean paste. Fold in the left and right sides of the wrapper towards the middle and then roll up from the filled end. Put onto a plate seam side down. Make the rest of the spring rolls in the same way.
- Heat a shallow pan and add the groundnut oil. Add the rolls one at a time and shallow-fry, turning them over as the skin crisps up on one side. Remove from the pan and place five on each serving plate.
- Add the walnuts to the pan and toast them for 30 seconds, then transfer to a board and, using the back of a knife, crush roughly and sprinkle over the spring rolls. Serve immediately with scoops of vanilla ice cream and a drizzle of maple syrup.