One of my best friends from elementary school has remained my friend through high school, college and still remains a significant part of my life. We spent hours eating together in all types of restaurants and situations, from fast food to formal and quick meal at one of our homes to a picnic in the park with our family.
When it was time to throw her a birthday celebration, I knew exactly what she’d love for dessert. We both absolutely adore the banana spring rolls with the drizzled caramel sauce and a side of coconut pineapple ice cream from PfChangs. I decided that I had to make it for her special day.
Even though it was intimidating, this recipe was really easy and tasted positively divine. The hardest part was the caramel sauce, since I purchased the ice cream. Initially, I thought I might make the ice cream, as I did find a recipe online, but then saw it in the grocery while I was shopping and decided that Haggan-Dazs was just as delicious as homemade and quicker. I was running behind as usual and was glad to delegate the task to the professionals.
The only “difficult” part is watching the caramel sauce to insure it was perfect, while also frying the banana spring rolls. While you can make the sauce ahead, I love to make it at the time of serving, it just seems to taste better. My husband actually helped me here, so we could get the dessert prepared and on the table in a flash.
He stirred the caramel sauce while I wrapped the bananas in the won ton wrappers and heated the oil. We then switched positions an he took over the bananas while I finished the sauce. It went smoothly, was finished in a flash and all that was left to do was serve it with the ice cream. OMG! It was perfect and my friend loved the fact that I took the time to make her birthday so special.
- 3-4 ripe Saba bananas (or cooking bananas)
- 8 wonton wrappers / Egg roll wrappers
- ¼ cup brown sugar
- ⅛ teaspoon Chinese five spice mix* (available at Asian market - see NOTES below)
- jack fruit in can (optional)
- oil for frying
- 1 cup sugar
- 4 tablespoons water
- 2 tablespoons light corn syrup
- ½ cup heavy cream
- 2 tablespoons butter
- Preheat oil to 350 degrees in a saucepan or a deep fryer.
- Set two small bowls side by side, one with a scoop of brown mixed with the five spice, one with water. Separate the egg roll wrappers you are going to use, one per half banana.
- Cut banana in half crosswise and place in the wrapper.
- Add slices of jackfruit and sugar mix (amount depends on your preference)
- Spread water all over the edges of the wrapper and roll it up like a burrito, sealing the ends by folding and pushing the dough together with your fingers.
- If a halved banana is too long, trim the edges to fit the dough. Prepare all the banana pieces before frying.
- Fill a heavy bottom pot with about ½ inch of oil and warm over medium-high heat.
- Fry one or two at a time, carefully turning to brown evenly on all sides (if you are frying in a saucepan). For deep fryer: Just throw the banana spring rolls and let it brown.
- Remove from oil and slice rolls in half. Serve warm over pineapple-coconut ice cream, with berries and a drizzle of caramel.
- Combine the sugar, water, and the corn syrup in a large saucepan and stir with a wooden spoon over medium heat until sugar is dissolved.
- Increase the heat to medium-high, and bring to a boil.
- Do not stir from this point on, but instead swirl the liquid around the pan so that the caramel doesn’t burn.
- Continue to cook until the caramel turns an even amber color then remove from the heat and let stand for about 30 seconds.
- Be careful here, Pour the heavy cream into the mixture. The mixture will bubble up significantly and is very hot.
- Stir the mixture with a spatula scraping the sides of the pot and combining all the ingredients, again be careful.
- Add the butter and stir until combined. As you stir you will see the caramel come to the consistency that you want and look like caramel.
- Let cool for a few minutes and then drizzle over your dessert.
- This recipe makes about 1¼ cups.