This copycat recipe for banana spring rolls PF Changs are just as delicious, crispy and savory bites like the original. Dust them with confectioner sugar or drizzle with caramel sauce and pair with your favorite fruits.
Prep Time 15minutes
Cook Time 10minutes
Total Time 25minutes
4ripe Saba bananasor cooking bananas
8wonton wrappers(or egg roll wrappers)
⅛tspChinese five spice mix*(available at Asian market - see NOTES below)
oil for frying
Caramel Sauce (or you can just buy the ready-made one)
2tbsplight corn syrup
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.
Add the sliced banana, some jackfruit and brown sugar (mixed with Chinese 5 spices).
Wrap them up like the pictures above and place in the preheated oil.
Deep fry until the color changes to crispy brown.
Set aside and serve hot.
How to Make the Caramel Sauce:
Mix sugar, water, and the corn syrup in a large saucepan and stir with a wooden spoon over medium heat until sugar is dissolved and the mixture starts boiling.
Swirl the liquid around the pan (do not stir from this point on), 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 it stand for about 30 seconds.
Add the heavy cream. Be cautious when pouring the heavy cream into the mixture. Stir the mixture with a spatula scraping the sides of the pot and combining all the ingredients.
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 the mixture cool down for a few minutes and then drizzle over your banana spring rolls. This recipe makes about 1 1/4 cups.
DIY Chinese five spice : Mix all the ingredients. 1 teaspoon ground cinnamon 1 teaspoon crushed anise seed or 1 star anise, ground 1/4 teaspoon crushed fennel seed 1/4 teaspoon freshly ground pepper (or 1/4 teaspoon Szechuan pepper) 1/8 teaspoon ground cloves.