Wednesday, April 18, 2012

Banana Spring Rolls

My absolute FAVORITE restaurant is PF Chang's. I love their lettuce wraps, mongolian beef, spicy chicken, and especially their banana spring rolls. This dessert is packed with flavor but small in portion size since it's loaded with calories. This copycat recipe tastes exactly like PF Chang's version. Delicious!
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Banana Spring Rolls
ripe bananas
wonton wrappers
1/4 cup brown sugar
1/8 teaspoon chinese five spice mix*
oil for frying

caramel sauce
strawberries
ice cream (pineapple coconut, vanilla, etc)

Preheat two inches of oil to 350 degrees in a saucepan. Set two small bowls side by side, one with a scoop of brown or white sugar mixed with the five spice, one with water. Separate the egg roll wrappers you are going to use, one per half banana.

Cut banana in half crosswise, then coat banana in sugar and place in the wrapper. Spread water all over the edges of the dough and roll it up like a burrito, sealing the ends by folding and pushing the dough together with your fingers. If a halved banana is too long, trim the edges to fit the dough. Prepare all the banana pieces before frying. 

Fry one or two at a time, carefully turning to brown evenly on all sides. Remove from oil and slice rolls in half. Serve warm over pineapple-coconut ice cream, with berries and a drizzle of caramel.

*Chinese five spice is made of: cinnamon, anise, ginger and cloves. if you don't have it, shake into the sugar a tiny amount of those spices instead. a. tiny. amount.

**Variation: layer chocolate chips or shredded coconut underneath banana before rolling.

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This is our crop of bananas growing in the back yard. 
Who Dished it first? Fashionably Foodie, inspired by PF Chang's

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