What would you always find in my kitchen? Bananas. I love banana, mostly in it's raw form, just peel and eat it, specially for breakfast. I also make my morning smoothie and Andrew's favourite cake using bananas. I don't usually fry them though. I don't fry a lot, for many reasons (it's messy, it uses up too much oil and deep fried stuff normally gives me head aches), but every once in a while it's worthy. This time I did it for Andrew. We had a dessert like this at PF Chang's and he really liked it, so I decided to do it at home for him, since it's so easy. They turned out really well, very crunchy on the outside and soft inside. Another nice contrast on this dish was serving the hot banana spring rolls with vanilla ice cream. I drizzled them with chocolate sauce because it was what I had in the fridge, but a dusting of powdered sugar will be nice too. I would have used some berries for decoration/colour/taste if I had any on hand.
As in all-things deep fried, the success will depend on having the oil temperature just right. Too hot and it will burn, too cold and you will end up with a soggy and oily final product. I do not have a candy thermometer (yet), so I just keep checking with a piece of the dough until I see it's the right time for frying.
Banana Spring Rolls Recipe:
You will need:
Spring roll wrappers (I used 6 inches square rice paper wrappers that I had in the freezer)
Vegetable oil for frying ( I use canola)
Ice cream (I used vanilla)
Chocolate sauce (optional)
Thaw the wrappers by letting them stand at room temperature for 15 minutes or until they are easy to handle.
Peel and cut the bananas in half. For each banana you will use 2 wrappers. Working with a piece of the time, position a spring roll wrapper with one of the corners towards you. Place one piece of banana in the center of the wrapper. Fold in edges and roll wrapper around the banana. Dip your finger in water and use it to seal the ends of the rolls if necessary. make as many as you want.
In a large or medium pot, heat enough oil to cover the rolls, about 2-3 inches. When oil is hot add a few rolls at a time, not over crowding the pot, or the oil temperature will go down. Fry rolls for about 1-2 minutes per side, until golden. Drain them in paper towels.
Plate rolls and add a scoop of ice cream on the side. Drizzle with chocolate sauce if you like it.
Note: You can use store-bought chocolate sauce. I had some home made left in the fridge (hot cream poured over chocolate chips and stirred).