I need another recipe for making banana spring rolls?!
I need another recipe for making banana spring rolls?
how do you make the springrolls? I've tried them and they are sooooooooo good but I don't know how to make them...
Answers:
Banana Spring RollsSUBMITTED BY: BINEVE
"Bananas rolled in spring roll pastry and deep fried. Very easy to make, and delicious with ice cream. Doesn't get simpler!!"
Original recipe yield:
8 spring rolls
PREP TIME 10 Min
COOK TIME 10 Min
READY IN 20 Min
PHOTO BY: Michelle from Seattle US METRIC
SERVINGS About scaling and conversions
INGREDIENTS
2 large bananas
8 (7 inch square) spring roll wrappers
1 cup brown sugar, or to taste
1 quart oil for deep frying
DIRECTIONS
Preheat the oil in a deep-fryer or large cast-iron skillet to 375 degrees F (190 degrees C).
Peel bananas, and slice them in half lengthwise, then crosswise into fourths. Place one piece of banana diagonally across the corner of a spring roll wrapper, and sprinkle with brown sugar to taste. Roll from the corner to the center, then fold top and bottom corners in, and continue rolling. Dip your finger in water and brush the last edge to seal. Repeat with remaining banana pieces.
Fry a few banana rolls at a time in the hot oil until evenly browned. Remove to paper towels to drain. Serve hot or cold.
I think it's easier to just buy them. Look in the freezer section. :)
Mini Spring Roll Recipe
This spring roll recipe is made with mini spring roll wrappers.
Yields 20
INGREDIENTS:
4 ounces ground pork
Marinade:
1 tablespoon soy sauce
Pepper, to taste
1 teaspoon cornstarch
Other:
6 medium shrimp
1 medium carrot
4 water chestnuts, fresh or canned
1 green onion
1 cup mung bean sprouts
1 cup shredded Napa cabbage
2 stalks celery, finely chopped
1 tablespoon minced ginger
1 tablespoon oyster sauce
2 teaspoons Chinese rice wine or dry sherry
2 tablespoons chicken stock
a few drops sesame oil
1 teaspoon cornstarch
Oil for deep-frying and stir-frying
16 to 18 mini spring roll wrappers
PREPARATION:
Marinate the ground pork with the marinade ingredients for 15 minutes.
Rinse the shrimp under warm running water and pat dry. Finely chop.
Peel and shred the carrot. Finely chop the water chestnuts.
Dice the green onion. Rinse the mung bean sprouts and drain thoroughly. Shred the cabbage. String and chop the celery. Mince the ginger.
In a small bowl, combine the oyster sauce, rice wine or sherry, chicken stock and sesame oil. Whisk in the cornstarch.
Heat the wok over medium-high to high heat. Heat 2 tablespoons oil. When the oil is hot, add the ground pork. Stir-fry until it is nearly cooked through. Remove and clean out the wok.
Add 1 tablespoon oil. When the oil is hot, add 1/2 of the minced ginger. Stir-fry until aromatic (about 30 seconds). Add the shrimp. Stir-fry until it turns pink. Remove from the wok.
Add 2 tablespoons oil. When the oil is hot, add the remaining half of minced ginger. Stir-fry until aromatic. Add the remaining vegetables and stir-fry. Push the vegetables up to the sides of the wok. Add the sauce in the middle, stirring quickly to thicken. Add the shrimp and pork back into the pan. Mix everything together. Allow the filling to cool.
Heat the oil for frying to 360 and 375 degrees.
[br To make the spring rolls, lay one mini spring roll wrapper in front of you. Wet the edges. Add 2 heaping teaspoons in the bottom half. Take the bottom edge and wrap over the filling, tuck in the 2 side edges, and continue rolling up. Seal the edges.
Deep-fry the spring rolls until golden brown and crispy. Cook in batches, taking care not to overcrowd the wok. Remove with a slotted spoon and drain on paper towels. Serve hot.
Below is a recipe which I like to prepare for afternoon tea snaks for guests.
<<<<<< Mini Banana Spring Rolls >>>>>>> Serves 4
2 bananas, cut into small cubes
1/4 lemon juice
1 teaspoon of icing sugar
1 tablespoon honey
1/8 teaspoon (or lesser) of cinnamon powder, (optional)
spring roll wrappers (1 cut into 4 small wrappers)
beaten egg (to seal the wrap)
cooking oil for frying
icing sugar (for garnish)
1) Mix banana, lemon juice, honey, icing sugar and cinnamon powder in a bowl as filling
2) Place spring roll sheet with one point toward you, moisten the upper edges with a bit of egg by a brush or spoon.
3) Spoon filling in center of wrapper and fold bottom up to cover the filling, fold over left and right corners so they meet in the center.
4) Roll up, seal the final corner with egg. Repeat with remaining spring roll wrappers.
5) Heat the oil in wok (or fryer) to 160 degree C, test the heat with bamboo chopstick, when you see bubbles stick around the chopstick, it means the oil is hot enough, carefully put 3 or 4 spring rolls in the oil, deep fry for 2 minutes or till golden brown on all sides. (You may adjust heat if you find the oil is too hot)
6) Remove, drain on paper towel, sprinkle icing sugar before serve. You may serve the spring rolls with vanilla ice-cream or a little cup of tiramisu.
Banana Spring Rolls
INGREDIENTS
* 2 large bananas
* 8 (7 inch square) spring roll wrappers
* 1 cup brown sugar, or to taste
* 1 quart oil for deep frying
DIRECTIONS
1. Preheat the oil in a deep-fryer or large cast-iron skillet to 375 degrees F (190 degrees C).
2. Peel bananas, and slice them in half lengthwise, then crosswise into fourths. Place one piece of banana diagonally across the corner of a spring roll wrapper, and sprinkle with brown sugar to taste. Roll from the corner to the center, then fold top and bottom corners in, and continue rolling. Dip your finger in water and brush the last edge to seal. Repeat with remaining banana pieces.
3. Fry a few banana rolls at a time in the hot oil until evenly browned. Remove to paper towels to drain. Serve hot or cold.