Banana Egg Rolls with Salted Caramel


Banana egg rolls
  • 8 egg roll wrappers
  • 4 bananas
  • 2 tsp cinnamon
  • oil for frying
Salted caramel sauce
  • 1/2 cup granulated sugar
  • 2 tbsp water
  • 3 fl ounces heavy cream
  • 1 1/4 tbsp butter
  • 1/2 tsp kosher salt or sea salt

Cooking Instructions:

  1. Peel and mash the bananas. Stir in cinnamon. Unwrap the egg roll wrappers and place one on working counter with a corner facing towards you. Scoop 2 tbsp of filling towards the bottom 2/3 of the wrapper. Fold over the sides towards the center. Dip finger in a bowl of water and moisten the top edges of the wrapper. Roll up the egg roll towards the top. Place seam side down on a tray. Repeat with remaining egg rolls.
  2. Freeze egg rolls for 30 minutes or until firmed.
  3. Meanwhile, prepare the salted caramel sauce. Heat sugar and water in a heavy bottomed medium sauce pan over medium-low heat. Let sugar dissolve. Increase the heat and bring to a boil, making sure not to stir the sugar mixture. Boil until the syrup becomes a deep caramel color, about 5 minutes.
  4. Remove the sugar from heat and whisk in the heavy cream. Add the butter and salt and stir until the butter has melted. Transfer the caramel to a bowl or piping bottle and let cool.
  5. Heat frying oil to 350 degrees F.
  6. Carefully drop the egg rolls into the hot oil, frying in batches. Cook until golden brown, about 3 minutes. Remove with a slotted spoon or tongs and transfer to a paper-towel lined tray. Repeat with remaining egg rolls.
  7. Drizzle salted caramel sauce on the egg rolls and serve with extra sauce on the side. Serve with ice cream if desired.

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