Saturday, November 7, 2009

Banana Egg Rolls

I don't know about your family but in my household, once bananas get too ripe and mushy, no one wants to eat them raw anymore. And I just hate to throw away food that are completely edible. Here are my solutions.

If I'm strapped for time, the fastest way is to use them to make smoothies. But when I have a bit more time like today, I like to make banana egg rolls. I also add either jackfruit (a tropical fruit you can buy canned at most Asian supermarket) or chocolate sprinkles to the filling for variety. They're a hit and always gone in an instant!

Makes 20 egg rolls

20 spring roll wrappers
5 ripe bananas (cut into 4, lengthwise)
1 can jackfruit (drain, and cut meat into small strips)
1/2 C. chocolate sprinkles
oil for frying

Cooking instruction:

1. Place 1 piece of banana on one corner of the wrapper. Add a tablespoon of either the jackfruit or sprinkles. Tightly wrap the filling like you would an egg roll. Continue until all the wrappers and fillings are used.

2. Heat oil in a frying pan. Fry 4-5 egg rolls at a time until skin turn medium brown, turning once. Drain on paper towel. Serve warm by themselves or a la mode with a scoop of vanilla ice cream. Enjoy!

Note: Don't use these bananas to make banana fritters because the bananas will melt and you'll end up with oil splatters and a gooey mess (I know from experience :P). If you want to make banana fritters, use ripe plantains. They stay firm during the frying process.

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