Egg Roll Wrappers
Oil for Frying
Icing Sugar and Cinnamon for Dusting
Choose the size of egg roll wrapper dependent on the size of roll you want.
Lay the egg roll wrapper on a board, brush with melted butter.
Cut banana into a strip and lay diagonally onto butted eggroll wrapper.
Sprinkle with a little brown sugar.
Fold the eggroll wrapper corners onto the banana horizontally, then fold the bottom up over the banana and tightly roll into a spring roll shape.
Ensure the top corner is buttered and seal. Repeat to create as many banana rolls as you require.
Heat about an inch of oil in a large frying pan. Test it’s hot enough by dipping the end of one of the rolls into the oil, it should sizzle and bubble … add the banana rolls to the oil and cook for a couple of minutes on each side until golden brown.
Drain on kitchen paper to remove excess oil.
Sprinkle with a mixture of Icing Sugar and Cinnamon.
These will not keep for long as the banana will eventually make the pastry soggy. You can store the uncooked rolls for a few hours in the fridge, but cook to order.
These are even better when served with Chocolate Mango Mousse