Custard Sauce:
2 cups whole milk
1 egg, beaten
1/3 cup sugar
2 tablespoons cornstarch
1/8 teaspoons salt
1 teaspoon vanilla

Egg Rolls:
4 large bananas
8 egg roll wrappers
1/4 cup semi-sweet chocolate chips
Vegetable oil for frying


1. Prepare Custard Sauce: In a medium heavy saucepan, bring milk to a simmer. Meanwhile, in a medium bowl, whisk together egg, sugar, cornstarch and salt until pale yellow. Gradually whisk hot milk into egg mixture, return to saucepan. Cook, stirring constantly, over low heat until custard coats the back of a spoon. Transfer to a clean bowl, cool to room temperature and refrigerate until chilled.
2. Prepare Egg Rolls: Peel bananas; quarter lengthwise. Lay egg roll wrappers on a flat surface with point facing you. Arrange 2 banana quarters on center of wrapper. Sprinkle with 1/2 tablespoon chocolate chips. Fold and seal as directed on egg roll package. Repeat with remaining wrappers.
3. In a wok or deep skillet, pour oil 2 inches deep. Heat to 365 degrees F. Fry one at a time, for 1 to 1 1/2 minutes or until deep golden brown. Drain well on paper towels; keep warm in a 250 degree F oven until all are fried. Serve warm with custard sauce.

Recipe Courtesy of Freida's, The Specialty Produce People.

For a different flavor, 1/4 cup chopped crystallized ginger can be substituted for the chocolate chips, or use a combination of both.

Banana-Filled Eggs Rolls with Custard Sauce
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