Banana and Chocolate Spring Rolls
This dessert is inspired by a snack sold from street stalls everywhere in the Philippines. It is a simple dish that goes very well with ice cream, particularly vanilla or caramel. Small bananas (sometimes mistakenly sold as “baby bananas”), regular large bananas or red ones, are all good here. Use the large-size, commercially produced spring or egg roll wrappers. You can substitute the more readily available 5-inch (12 cm) square egg roll wrappers; with a rolling pin, roll them as thin as possible and proceed with recipe.
Total Timeunder 15 minutes
OccasionCasual Dinner Party, Family Get-together
Dietary Considerationegg-free, peanut free, soy free, vegetarian
Five Ingredients or LessYes
Taste and Texturechocolatey, crisp, fruity, sweet
Type of Dishdessert
- 4 large spring or egg roll wrappers (approximately 9 inches [22.5 cm] square)
- 4 small or 2 large bananas, cut in half crosswise
- ½ cup (125 ml) grated semi-sweet chocolate
- 2 tbsp (25 ml) crystallized ginger cut into thin slivers (optional)
- 1 tsp (5 ml) cornstarch dissolved in 1 tsp (5 ml) water
- 2 cups (500 ml) vegetable oil
- 2 tsp (10 ml) icing sugar
Lay the spring roll wrapper flat with one corner facing you; put banana across bottom third and sprinkle with one-quarter of the chocolate and ginger if desired. Roll up, tightly tucking in the sides, and seal with the cornstarch mixture (make sure there are no leaks in the wrapping). Repeat for each banana.
In wok or deep saucepan, heat oil to 350° F (180° C). Cook spring rolls until golden and crispy, turning once, about 90 seconds. Drain on paper towels. Serve warm or at room temperature, sprinkled with sifted icing sugar. Serve alone or with ice cream, whipped cream, or coconut custard cream .
Try adding ½ cup (125 ml) chopped nuts or 1 ½ tbsp (20 ml) toasted sesame seeds.
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1997 Andrew Chase