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Obachine's Banana Walnut Spring Rolls

List of Ingredients




Obachine's Banana Walnut Spring Rolls

For sauce:
1 cup sugar
1/2 cup water
3/4 cup whipping cream
1 1/2 tablespoons dark rum

For Rolls:
12 spring roll wrappers
3 small bananas, peeled, quartered
lengthwise, trimmed to 4 inches
1/4 cup toffee bits (such as Skor)
1/4 cup finely chopped toasted walnuts

Vegetable oil (for deep-frying)
Powdered sugar
Chinese five-spice powder

Make sauce: Stir sugar and 1/2 cup water in heavy medium saucepan over
medium-low heat until sugar dissolves. Increase heat and boil until syrup turns
deep amber, brushing down sides
of pan with wet pastry brush and swirling pan occasionally, about 12 minutes.
Reduce heat to low. Add cream (mixture will bubble vigorously) and stir until
caramel bits dissolve. Remove from heat. Mix in rum. (Can be made 1 day ahead.
Chill. Before serving, rewarm over low heat, stirring occasionally.)

Make rolls: Arrange 4 spring roll wrappers on work surface (keep remainder
covered). Place 1
banana piece diagonally across 1 corner of each wrapper. Brush opposite corner
with water. Drizzle each banana with 1 teaspoon caramel sauce, 1 teaspoon toffee
bits and 1 teaspoon walnuts. Fold in wrapper corner closest to banana. Roll
wrapper over banana once, then fold in sides and roll up as for egg roll,
pressing ends to seal. Repeat filling and rolling remaining wrappers. (Can be
made 2 hours ahead. Cover and chill.)

Pour enough oil into heavy large saucepan to reach depth of 3 inches. Heat oil
to 375°F.
Working in batches, fry rolls in oil until deep golden brown, turning
frequently, about 3 minutes per batch. Using slotted spoon, transfer rolls to
paper towels and drain. Arrange 2 rolls on each plate. Sift powdered sugar over.
Sprinkle with five-spice powder. Drizzle caramel sauce around rolls and serve.

Makes 6 servings.


Recipe