Yield: 6 Servings
|3 larges||Firm; ripe bananas|
|3 mediums||Firm; ripe kiwi, peeled and sliced (up to 4)|
|6||Spring roll wrappers (6 and 1/2 inches each), thawed, if frozen|
|3 tablespoons||(packed) light brown sugar|
|1 large||Egg white; lightly beaten|
|Peanut oil; for deep frying|
|Confectioners' sugar; for dusting the roll|
Somehow I don't think these are exactly what you're looking for. But these are good recipes, so I'm taking the opportunity to post them anyway. These all came from a cookbook I cannot recommend enough, The Terrific Pacific Cookbook.
Cut a banana in half lengthwise. Place one banana, cut side up, on your work surface, and on it position 3 to 5 of the kiwi slices (or as many as will fit without overlapping the slices). Top with the other banana half.
Holding the banana firmly, cut it in half crosswise. Repeat with the remaining banana and kiwi. Place a spring roll wrapper on the work surface with a corner facing you. Place a stuffed banana half horizontally across the middle of the wrapper. Sprinkle the banana with 1½ teaspoons of the brown sugar. Fol dthe bottom corner of the wrapper over the banana and tuck it under. Fold in the sides and roll the banana almost up to the end. Brush the top corner with a little egg white, roll up and press firmly to seal.
Prepare the rest of the rolls in the same fashion. Pour oil to a depth of 2 inches into a wok or deep skilled and heat over medium-high heat to 375.
Fry the rolls, three at a time, until deep golden, about 4 minutes. Turn several times during the frying process. Using tongs or a slotted spoon, transfer to a double layer of paper towels to drain. Repeat with the rest of the rolls. Place the rolls on individuals plates, sprinkle with confectioners' sugar. If you like, top with a dollop of Coconut-Rum or other whipped cream. Serve at once. Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Mandy Rose Bell" <mbell@...> on Jul 29, 1997