Fried Banana Spring Rolls

Directions

1. 1
   Peel the bananas, removing any strings as you work.
2. 2
   Cut each in half crosswise, then halve each lengthwise.
3. 3
   You now have 12 pieces.
4. 4
   Put the brown sugar on a plate and coat the bananas with the sugar.
5. 5
   Most of it will stick to the cut sides.
6. 6
   Set aside.
7. 7
   Line a baking sheet with parchment paper.
8. 8
   For each spring roll, place a skin, smooth side down, on your work surface.
9. 9
   Horizontally position a piece of sugared banana slightly below the center of the skin.
10. 10
    Bring up the bottom flap to cover the banana, brush some beaten egg on all of the exposed edges to ensure a good seal, fold in the sides, then roll it up cigar style (see page 75 for guidance).
11. 11
    Set the finished rolls, seam side down, on the baking sheet.
12. 12
    Cover the spring rolls with a kitchen towel to prevent drying.
13. 13
    To fry, heat 3/4 inch of oil in a wok, saucepan, or deep skillet over medium-high heat to about 350F on a deep-fry thermometer.
14. 14
    (If you dont have a thermometer, stick a dry bamboo chopstick into the oil; if bubbles rise immediately to the surface and encircle the chopstick, the oil is ready.)
15. 15
    Fry a few spring rolls at a time to prevent crowding, turning as needed, for about 3 minutes, or until golden brown.
16. 16
    In the last 30 seconds or so, the sugars will have melted and leaked a bit.
17. 17
    The frying may get louder and be somewhat dramatic.
18. 18
    Slightly reduce the heat to brown the skins sufficiently, if needed.
19. 19
    Once the rolls are browned, use a skimmer to scoop them up, briefly rest them on paper towel (they will stick to the paper if left too long), then transfer to a communal platter or individual plates.
20. 20
    Adjust the oil temperature, as needed, then repeat with the remaining rolls.
21. 21
    Let cool for 1 minute before diving in.