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1
Using a damp towel, wipe the banana leaf clean on both sides.
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2
Cut out 4-by-4-inch squares from the banana leaf.
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3
Set aside on a baking sheet.
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4
Brush one side lightly with oil.
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5
To make the batter, sift the rice flour, all-purpose flour, baking powder, and salt in a large bowl.
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6
In a medium bowl, beat the egg with 3/4 cup water, then stir this into the dry ingredients, to form a thick but smooth batter.
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7
Refrigerate the batter for 30 minutes to 1 hour.
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8
Fill a deep saucepan or wok with 3 inches canola oil and warm over medium heat until the temperature is between 350F and 365F.
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9
While the oil is heating, prepare the filling: Combine the Napa cabbage, carrots, snowpeas, leeks, bean sprouts, shrimp, fish sauce, and black pepper in a large bowl.
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10
Stir the batter and pour just enought into the filling to coat the ingredients.
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11
Sprinkle 1 to 2 tablespoons over the mixture and toss to firm it up if necessary (it should not be too wet).
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12
Put about 1/3 cup of the filling on the oiled side of each banana leaf square.
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13
Place a square on a spider and lower it into the oil.
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14
Fry until the fritter is set (about 1 minute), lift from the oil, and remove the banana leaf.
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15
Continue frying for another minute until the fritter is lightly browned.
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16
Flip and brown the other side until crisp, 1 1/2 to 2 minutes.
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17
Life out of the oil with the pider and place on a paper towel-lined baking sheet to drain.
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18
Repeat until all the filling is fried.
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19
Serve hot with the vinegar dipping sauce.
