Banana, Cinnamon and
Chocolate Spring Rolls
Ingredients
• ½ pack of spring roll wrappers (there
are usually around 30 per pack.)
• 2 bananas, chopped into small pieces
• 100g semisweet chocolate chips
• ½ tsp cinnamon powder
• Egg white wash or water to seal the
spring rolls
• Vegetable oil, for frying
Method
• Carefully separate the layers of spring
roll wrappers. If you’re not careful,
they’ll tear.
• Combine the bananas, chocolate
chips and cinnamon.
• Get your kids involved with wrapping
the rolls: Turn each wrapper on its point,
place a good heaped teaspoon of
mixture at the bottom corner. Roll up
tight, pausing to tuck the left and right
side in before sealing the top corner
with egg white wash and folding over
the rest of the spring roll.
• In a shallow non-stick pan, add a few
tablespoons of vegetable oil and
gently fry each spring roll on all sides.
• They’re ready to eat, but I recommend
serving them with vanilla ice cream,
too.
Note: You can also freeze the spring rolls
before you fry them, so they’ll be ready
when you need them.
Stir-fried Prawns
and Garlic Stems
Garlic stems and chives are available
from greengrocers and supermarkets in
the summer months and come as a long
bundle. Garlic stems are paler in colour –
a light yellow-green – while garlic chives
are very dark green, with a small flower
bud at the end.
Ingredients
• 1 Tbsp oil, for frying
• 3 cloves of garlic, finely minced
• 500 grams of prawns, washed and
rinsed well
• 1 bundle of garlic stems or garlic
chives, washed and chopped into
5cm (2”) lengths
• Salt and pepper for seasoning
Method
• In a large wok, on high heat, fry the
garlic with a little oil until it starts sizzling.
• Throw in the prawns and garlic stems
and toss well. Cook for 2 to 3 minutes,
until the prawns are pink and cooked.
Larger prawns might need more time.
• Season and serve.
