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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2 medium bananas
Eight 7 1/2-inch-square spring-roll wrappers
1 egg white, lightly beaten
32 semisweet chocolate chips
8 teaspoons shredded sweetened coconut
Vegetable oil, for frying
Confectioners' sugar and cocoa, for dusting
How to Make It
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.
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.
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