Ingredients: |
Ingredients: 1 cup each, diced: mango, strawberry, pineapple and papaya
1 tablespoon chopped fresh mint
1 orange, juiced
8 ripe bananas
4 tablespoons brown sugar
8 (8-inch) lumpia wrappers
2 tablespoon unsalted butter, melted
1 cup chopped walnuts
1 cup caramel sauce
2 eggs, lightly beaten
Canola oil for frying
8 scoops vanilla ice cream
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Directions: |
Directions:In a bowl, make tropical fruit salsa by lightly tossing together mango, strawberry, pineapple, papaya, mint and orange juice. Cover and set aside in refrigerator.
Cut bananas in half lengthwise; sprinkle with brown sugar. Brush a lumpia wrapper with butter. Arrange 2 banana halves on lower third of wrapper. Sprinkle with chopped and drizzle with caramel sauce. Roll into a cylinder, brushing ends with a little beaten egg to seal edges. Place finished roll on a platter and cover with a damp dish towel to prevent it from drying out. Repeat with remaining wrappers and filling.
Heat large, heavy skillet on high and fill with oil about 2 inches deep. Reduce heat to medium and fry spring rolls until golden brown, turning once in a while for even coloring. Remove with slotted spoon and drain on paper towel.
To serve, cut 4 spring rolls in half, diagonally. Divide uncut spring rolls among 4 plates. Arrange 2 cut spring rolls attractively with each uncut roll. Place 2 scoops of ice cream on each plate. Drizzle with tropical fruit salsa and extra caramel sauce if desired. |
This recipe for BANANAS FOSTER SPRING ROLLS is from