Caramelized Banana Eggrolls and Caramel sauce

  • 1 banana quartered
  • 1/4 cup brown sugar
  • 4 eggroll wonton wrappers

Roll each banana quarter in brown sugar, making sure that it is coated liberally. Place eggroll wrappers on a flat surface with a corner facing you. Wet each top edge with your fingers or a pastry brush wet in water. Place each banana piece in the lower half corner of the wrapper. Roll by folding lower corner over banana. Fold in both side corners and roll entire piece up. Seal top corner. Heat oil and place eggrolls in oil, cooking until brown on each side. Remove from oil and drain. Serve drizzled with caramel sauce and ice cream

Caramel Sauce

  • 1/2 cup white sugar
  • 2 tbsp water
  • 6 tbsp heavy cream
  • 1 tbsp salted butter
  • 1/4 tsp vanilla

Place sugar in a heavy pan, flattening out sugar. Pour in water, ensuring that all sugar is dampened. Do not mix, and heat pan on medium until crystals start to liquefy. Once sugar starts bubbling, mix constantly and stay attentive not to burn the sugar. Turn heat up gradually to medium high and continue stirring until sugar is a light brown color. Turn off heat and add in cream. Caramel may solidify, but continue mixing until combined well. Add in butter and continue to mix until combined. Sauce will thicken once cooled. Serve.

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