Even if you’re stuffed after a big meal and don’t think there’s any way possible eat another bite, along comes the dessert tray. Suddenly, you decide that you might be able to eat just a bite…or maybe two. So after a wonderful Thai meal, Chef Amanda Simcoe offers delicate banana spring rolls for dessert. Who would pass on those? This dessert is simple and takes very few ingredients, most of which you probably already have on hand.
Seriously, what’s not to love? Sliced bananas are briefly cooked in a mixture of orange juice, cinnamon and brown sugar. Next, they get all wrapped up in spring roll wrappers and pan-fried until lightly browned, crispy and irresistible. A scoop of store-bought (or homemade) coconut ice cream and a drizzle of honey is all that’s needed for an impressive, easy and scrumptious dessert.
Do not confuse wonton wrappers for spring roll wrappers; they’re not exactly the same thing. While both made from rice flour, an egg is added when making wonton wrappers and then dough is rolled into thin, flat sheets. On the other hand, spring roll wrappers are paper thin and dried on bamboo mats, resulting in the distinctive pattern.
For the following recipe, use square spring roll wrappers. They can be found at Nam Hai in Tulsa.
Check out Chef Amanda’s recipes for Thai Red Curry Chicken and Thai Beef Noodle Soup.
Banana Spring Rolls
- 3 bananas, cut in half lengthwise and then in half crosswise
- 2 tablespoons butter or coconut oil
- Juice of 1 orange
- 1/2 teaspoon cinnamon
- 2 tablespoon brown sugar
- 6 (square) spring roll wrappers
- Coconut ice cream
In a skillet, melt the butter. Add the juice, brown sugar and cinnamon. Place the bananas, cut-side down in the pan. Cook about 1 minute on each side, just until bananas are warmed through and covered in the syrup. In deep-sided pan, heat about ½” vegetable oil to about 350 degrees F.
Arrange 2 banana slices diagonally in the center of the spring roll wrappers. Fold one corner (nearest the bananas inward. Fold the 2 corners next to it inward. Roll the spring roll up beginning with the first folded corner.
Pan-fry the spring rolls until crisp and golden on all sides. Transfer to a paper towel-lined plate to drain for a moment. Plate each spring roll with a bit of coconut ice cream and drizzle with honey. Serve immediately.
Makes 6 servings