| | | BANANA SPRING ROLLS Serving Size: 6 Ingredients 2 ripe bananas 3 firm oranges (you will need the zest only, save fruit for another use) 1 pkg. spring roll skins (NOT egg roll skins - get these in any Chinese market) 1 egg yolk 2 tablespoons Caramel sauce (recipe follows) canola oil for frying powdered sugar for dusting 6 scoops excellent quality vanilla ice cream Caramel Sauce 1 cup white sugar ¼ cup water 2/3 cup heavy cream 1 teaspoon excellent vanilla extract pinch of kosher salt Directions - With a wide zester* or channel knife, create the "ties" by removing as many 10-inch strips of orange zest as possible. (You will need 2 for each spring roll and will probably break a few.) Set these aside.
- Cut each banana into thirds to make three oblong rounds.
- Separate 6 of the spring roll wrappers. Save remainder for another use.
- Place skin-down with a point facing you in the shape of a diamond.
- Place banana section on it. Drizzle with 1 teaspoon of the caramel sauce.
- Roll up to almost the opposite corner, leaving the ends open.
- Secure end with a dab of egg yolk. (I just use my finger for this.)
- Pinch ends together and gently "tie" with an orange zest section into a half-knot and then a bow, easing the tie tighter by pinching spring roll skin and tightening orange "tie". Repeat on other end and then with the remaining rolls.
- Heat oil in flash fryer, following directions.
- Fry for 1 minute, or until golden brown. (The tied ends will "freeze" into place and make a lovely bow.)
- Place on plate, dust with powdered sugar and serve with additional caramel sauce and vanilla ice cream.
Caramel Preparation - Combine sugar and water in a 2 quart saucepan. (A big pot is necessary for safety.)
- Use a wire whip and stir occassionally over high heat until sugar is boiling and begins to turn amber in color.
- Do not walk away. This recipe is quick and easy but needs your full attention!
- When a nice, darkish amber color is achieved**, add the cream all at once, standing as far back as possible. (Caramel will boil up furiously and sputter.)
- Using caution, continue whisking until smooth.
- Remove from heat and add the vanilla and salt.
- Store airtight.
- Keeps for months.
- Reheat in microwave if desired.
Note *A channel knife is often the wide cutter attached to a traditional zester. You can also use a Japanese mandolin, Spirooli, or a pairing knife to create the ties, or if all else fails, tie them up with kitchen string, fry them, and remove before eating! **The color of the sugar at the amber stage is what creates the lovely caramel flavor. If you add the cream when the color is too light, it will only taste sweet, with no caramel flavor, too dark and it can get really bitter. Just stay with it. This is not the type of recipe where you have time to take a phone call! Enjoy! |
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