About this recipe: Bananas rolled in spring roll pastry and deep fried. Very easy to make, and delicious with ice cream. Doesn't get simpler!!
- 20 Aug 2010
What a beautiful photo! What a simple idea. HOWEVER...I would like to title my review of the recipe... Hard Cooking Lessons Learned From The Making of Banana Spring Rolls. 1. No small children in the room during the making of this recipe. (Swearing is inevitable). 2. If you buy the crisp spring roll skins...you need to soak them before trying to wrap the banana. 3. Do not soak them all together. They will stick like a fly on the windshield. 4. Do not soak them too long. They turn into something that resembles somthing that nasty construction workers cough and spit out. 5. Wrap the bananas and seal well. Otherwise, when they hit the oil, out comes the banana, out comes the sugar. 6. Make sure you have everything ready and waiting in it's place. Burning bananas while you are trying to wrap just sucks! Have the paper towels, tongs, and whatever else ready! 7. Rolling these babies in cinnamon and sugar improves this dessert tremendously! 8. Most important tip. Do not bite into hot banana roll! 9. Make sure small children are still out of the room when you decide to ignore my advice and bite into that hot spring roll anyways. This tasted alright but I'm not sure it was worth the mess, swearing and aggravation that ensued. - 06 Jun 2006 (Review from Allrecipes US | Canada)
OK, great variations already, and of course, I had to step it up for my own guilty pleasures! USE EGG ROLL WRAPPERS! USE PLANTAINS! Yummier! I used dark brown sugar on my plantains, then dusted them with cinnamon, nutmeg and cloves before rolling. I let them cool BRIEFLY on a paper bag, didn't stick, then placed them on wire racks. Then I drizzled melted dark chocolate in a zig zag design over the tops of the rolls. Slice diagonally and serve with fresh tropical fruit and berries on a powdered sugar dusted platter. To die for, I swear! - 10 Feb 2007 (Review from Allrecipes US | Canada)