Peel the bananas,cut them in half, and slice in length wise into four slices.
Mix sugar and cardamom powder and keep aside.
Roll each banana piece in grated coconut and set aside.
Lay a spring roll wrapper on a dry surface and place one piece coconut rolled banana diagonally on one corner and sprinkle with brown sugar mix to taste.Then roll from the corner to the center,then fold both the sides and continue rolling till the end.
Spread little water on the last edge with your finger and seal it.
Repeat same procedure with remaining banana pieces and spring roll wrappers.
Heat oil in a wok on medium flame then deep fry until evenly golden brown, transfer the banana spring rolls to the paper towel and allow then to drain.