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Banana-Chocolate Spring Rolls

  • SERVINGS: Makes 8 Spring Rolls
  • FAST
  • VEGETARIAN

Jennifer Aranas grew up eating dessert spring rolls (known as turon) filled with bananas and jackfruit. The chocolate she adds is a distinctly American twist.

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  1. 2 medium bananas
  2. Eight 7 1/2-inch-square spring-roll wrappers
  3. 1 egg white, lightly beaten
  4. 32 semisweet chocolate chips
  5. 8 teaspoons shredded sweetened coconut
  6. Vegetable oil, for frying
  7. Confectioners' sugar and cocoa, for dusting
  1. Cut each banana in half lengthwise and halve each piece crosswise. Work with 1 wrapper at a time; cover the rest with a damp paper towel. Lay 1 wrapper on a work surface and lightly brush the edge with beaten egg white. Place a banana quarter 2 inches from the bottom of the wrapper and top it with 4 chocolate chips and 1 teaspoon of coconut. Fold the bottom edge over the filling and roll up 1 complete turn. Fold in the sides and continue rolling to form a tight cylinder. Repeat with the remaining ingredients.
  2. In a medium saucepan, heat 2 inches of vegetable oil to 350°. Add 2 spring rolls at a time and fry until golden brown, about 1 minute per side. Drain on paper towels. Dust the spring rolls with the sugar and cocoa and serve.