Description
Crispy on the outside and sweet on the inside, these banana-filled spring rolls are perfectly complemented by a rich, creamy coconut caramel sauce.
Ingredients
Units
Scale
For Banana Spring Roll
- 4 regular bananas (cut into halves) or 8 Ladyfinger bananas
- 8 large spring roll wrappers
- 1/2 cup shredded coconut (if unsweetened, mix with 1 teaspoon granulated sugar)
- 1 egg yolk (mix with a fork in a bowl)
- Vegetable oil for deep frying
Coconut Caramel Sauce
- 1/2 cup coconut milk
- 1/3 cup granulated sugar
- 2 tablespoons unsalted butter
- Pinch salt
Instructions
- Wrap the Bananas: Position the banana in one corner of the wrapper. Slowly roll up and fold in the side corners. Continue to roll the banana up. Wet the end corner with the egg yolk mixture to seal.
- Make the Coconut Caramel Sauce: In a small sauce pan on medium high heat, add the sugar. Let the sugar melt and caramelize until golden brown. Add the coconut milk and salt. Stir until combined. Let the sauce simmer for 1-2 minutes on low heat. Add the butter and mix until combined. Turn off the heat and allow the sauce to cool to thicken.
- Toast the Shredded Coconut: In a small frying pan, toast the shredded coconut until golden brown. Set aside.
- Deep-Fry the Spring Rolls: In a medium size pot, heat vegetable oil to 350 degree Fahrenheit. Add the wrapped bananas and deep fry on each side for about one and a half minute. Transfer to a plate lined with paper towels to drain excess oil.
- Assemble and Serve: To assemble, cut the banana in half and transfer to a plate. Drizzle a little coconut caramel sauce and top with toasted shredded coconuts.
- Prep Time: 20
- Cook Time: 15
- Category: Dessert
- Method: Fry
- Cuisine: Vietnamese