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1. Place the springroll skin on a plate, put one piece of
yam (cut the yam into small pieces, approximately 2.5cm to 3cm each) with a slice
of banana and lotus paste.
2. Roll it and dip into the egg. Next, roll it on crushed
biscuits and fry until golden brown.
3. Serve hot with Chinese tea.
Tip:
This recipe only makes three pieces; double the
measurements accordingly for additional rolls. You can use cream crackers for
the biscuit base, and for the healthconscious, use crushed digestive biscuits.
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