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FRIED BANANA AND CHOCOLATE
(*This recipe uses wheat) Spring Roll Wrapper (not to be confused with egg roll wrapper) Fresh bananas Semi-Sweet Chocolate (Mega Chunks from Enjoy Life) Potato starch with equal amount of water Canola oil *No peanuts, tree nuts, milk, egg, soy *No peanuts, tree nuts, milk, eggs, soy |
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1. In a small bowl, mix 1 tbsp potato starch and 2 tbsp water. This will act as a glue.
2. Cut the wrapper in half, making triangles.
3. Place one wrapper on the flat surface, longest side being closest to you.
4. Cut the bananas to fit to the wrapper. I cut mine in 1/3 length, and sliced it in half making large flat surface.
5. Place the banana and chocolate chunks.
6. Fold the left, and right.
7. Roll up half way.
8. Wet the end corners of the wrapper with the potato starch mixture. Roll upwards til the end.
Completely wrap the inside and make them air-tight is the key of making deep fried rolls. Less chance of oil jumping on you, too.
9. Repeat and make all the rolls.
10. Prepare the deep frying oil. When the normal temperature chopsticks omit tiny bubbles in the oil, it is ready.
11. Carefully and slowly place the rolls into the hot oil. CAUTION. It is hot and oil may jump if too hot. (Should be about 360 F)
12. Increase the heat to have a crispy skin. Make the rolls turn to have the even brown color. CAUTION. The roll may burst if not air-tight.
14. Carefully remove from oil. CAUTION. They are slippery.
Please do not be confused with egg roll wrappers.
In general, spring roll wrappers have wheat. Egg roll wrappers have egg and wheat.
Please check the ingredients carefully!
2. Cut the wrapper in half, making triangles.
3. Place one wrapper on the flat surface, longest side being closest to you.
4. Cut the bananas to fit to the wrapper. I cut mine in 1/3 length, and sliced it in half making large flat surface.
5. Place the banana and chocolate chunks.
6. Fold the left, and right.
7. Roll up half way.
8. Wet the end corners of the wrapper with the potato starch mixture. Roll upwards til the end.
Completely wrap the inside and make them air-tight is the key of making deep fried rolls. Less chance of oil jumping on you, too.
9. Repeat and make all the rolls.
10. Prepare the deep frying oil. When the normal temperature chopsticks omit tiny bubbles in the oil, it is ready.
11. Carefully and slowly place the rolls into the hot oil. CAUTION. It is hot and oil may jump if too hot. (Should be about 360 F)
12. Increase the heat to have a crispy skin. Make the rolls turn to have the even brown color. CAUTION. The roll may burst if not air-tight.
14. Carefully remove from oil. CAUTION. They are slippery.
Please do not be confused with egg roll wrappers.
In general, spring roll wrappers have wheat. Egg roll wrappers have egg and wheat.
Please check the ingredients carefully!
