Healthier Banana Spring Rolls Food

BANANA SPRING ROLLS (AIR FRYER METHOD)

Steps:

• Beat egg or if you are out of eggs make a cornstarch slurry. To make a cornstarch slurry, add 1 tablespoon of cornstarch with 2 teaspoon of water and stir. The goal texture for your cornstarch paste is to have the consistency of white school glue. Either the beaten egg or prepared cornstarch paste will be used to seal banana spring rolls. Set aside.
• Peel bananas and slice into 4 long sections. First cut the banana in half and then cut each banana lengthwise. If using small Thai egg bananas, cut in half lengthwise.
• Dip bananas slices in fresh lime juice (or other citrus) to prevent oxidations and browning.
• Open package of spring rolls and cover with a damp tea cloth to prevent them from drying out.
• Lay a single spring roll wrapper on an angle and lay the banana slice across one of the corners and roll over once
• Add a drop of egg or cornstarch slurry to the edges to help seal.
• Fold one side of the spring roll over the sliced banana and press to seal.
• Then, fold over the other side of the spring roll wrapper over the slice banana and seal.
• Finally, roll the banana up in the spring roll like a tortilla and press to seal. Add a dab more of beaten egg or cornstarch paste as needed to help seal.
• Preheat air fryer to 400 degrees F (204 degrees C) while you spray the banana spring rolls with a light oil spray on both sides.
• Air fry banana spring rolls seal side down for 12 to 14 minutes or until golden brown and crispy. As every air fryer is slightly different, please start assessing your banana roll ups at the 10-minute mark. If golden brown they are done, if not add a couple minutes at a time until golden brown and crispy.
• Serve with Homemade Coconut Whipped Topping, if desired, and enjoy while hot.

BANANA SPRING ROLLS

Steps:

• Combine the ingredients for the paste and set aside.Slice the banana into half so you have to short pieces. You should be able to make 8 spring rolls with 4 bananas.
• Lay a spring roll/wonton wrapper on a clean, dry surface. place a piece of banana on the edge of the wrapper, sprinkle about a tablespoon of sugar on it and a generous sprinkle of cinnamon (about 1/4 teaspoon), roll up the bananas, tucking in the ends of the wrapper, brush the paste alongside the edge of the wrapper with the flour paste and seal. Repeat with the remaining spring rolls.
• Heat about an inch of oil in a medium frying pan over high heat. Cook the spring rolls for 1-2 minutes on each side until golden brown and crisp. Drain on paper towels.
• Serve spring rolls with ice-cream and a drizzle of your favorite sauce.

HEALTHIER BANANA SPRING ROLLS

Steps:

• Chill cans of coconut cream, evaporated milk and sweetened condensed milk in fridge overnight.
• Pour 1 cup coconut in dry skillet over medium-low heat. Toast coconut, watching closely and stirring frequently until brown and evenly toasted, 5-10 minutes. Once completely cooled, set aside or store in airtight container.
• Open chilled cans. Scoop coconut cream (not coconut water) into bowl. (Refrigerate coconut water for other use.)
• Pour evaporated milk and sweet condensed milk into same bowl and whisk together.
• Pour mixture into ice cube trays or silicone cupcake liners and freeze 6 hours to overnight.
• Thaw in mixing bowl for 15 minutes.
• Add drained crushed pineapple and toasted coconut; mix with mixer until no frozen chunks remain.
• Pour 1/3 mixture into lined metal loaf pan. Drizzle ribbon of toasted coconut cashew butter. Repeat once.
• Cover with remaining ice cream base. If omitting nut butter, pour all ice cream into loaf pan.
• Freeze for at least 1 hour or until firm.
• Take out to let soften before serving.
• Place ingredients in small saucepan and bring to boil over medium-high heat, stirring constantly.
• Reduce heat to medium-low and continue to cook, stirring occasionally, until mixture thickens, 10-15 minutes. (Cook longer for thicker sauce; sauce also continues to thicken as it cools.)
• Drizzle sauce over banana rolls.
• Store remaining sauce up to week in refrigerator.
• Preheat oven to 400 F.
• Place sweet condensed coconut milk in small oven-safe dish, and cover with foil.
• Place dish directly in another baking pan with ½ to ¾ inch of water, creating water bath.
• Bake for 30-35 minutes, checking to make sure water hasn't completely evaporated.
• Remove from oven and place on cooling rack.
• Sprinkle with pinch of pink Himalayan salt.
• Let cool completely.
• Peel and cut banana into sections, roughly 4 to 5 inches long.
• Place banana on wrapper. Spoon on some chia and hemp seeds.
• Wrap top corner over length of banana. Then, fold two sides over top and roll once, sealing in seeds.
• Slightly dampen bottom corner of wrapper to fold up and seal.
• Place into air fryer, making sure rolls don't touch each other. Spray with light coating of oil.
• Bake at 300 F for 20-25 minutes, or until golden brown, stopping to rotate every 5 minutes.
• Place on platter and cut diagonally.
• Drizzle with both sauces, and sprinkle with sesame and poppy seeds.
• Serve with ice cream.

TOFFEE BANANA SPRING ROLLS

Steps:

• Warm the sunflower oil in a saucepan, or heat your deep-fat fryer to 180C. Meanwhile, cut each sheet of filo pastry in half vertically.
• Spread 2 tsp duche de leche over a halved banana. Sprinkle over some five-spice, then put the banana at the bottom of a halved filo sheet. Roll up and around the banana, folding in the sides with each roll so that they look like a spring roll. Brush some water across the final seam to seal. Repeat with the remaining banana halves. You can do this up to a day ahead, or make and freeze for up to a month.
• Deep-fry three rolls at a time until crispy and golden, then place on kitchen paper to drain.
• Slice in half and serve with coconut ice cream, scattered with toasted black sesame seeds.

BANANA CHOCOLATE SPRING ROLLS

Steps:

• Preheat the oil to 350 degrees F in a large, deep (at least 2 quarts) pot.
• Place 1 piece of the quartered banana and several small chocolate pieces at the bottom of the wonton wrapper. Sprinkle with sugar and wet the edges with water. Repeat with remaining ingredients. Wrap like a burrito and drop into the oil. Fry until golden brown and place on a plate with paper towels to soak up excess oil until ready to serve.
• Sprinkle again with sugar. Place on the serving plate with a scoop of ice cream.

BANANA SPRING ROLLS

Steps:

• Preheat the oil in a deep-fryer or large cast-iron skillet to 375 degrees F (190 degrees C).
• Peel bananas, and slice them in half lengthwise, then crosswise into fourths. Place one piece of banana diagonally across the corner of a spring roll wrapper, and sprinkle with brown sugar to taste. Roll from the corner to the center, then fold top and bottom corners in, and continue rolling. Dip your finger in water and brush the last edge to seal. Repeat with remaining banana pieces.
• Fry a few banana rolls at a time in the hot oil until evenly browned. Remove to paper towels to drain. Serve hot or cold.

TURON (SWEET FRIED BANANA SPRING ROLLS)

Steps:

• place a sliced banana 1 1/2 inch from the bottom edge of a spring roll wrapper, sprinkle it with some sugar and cinnamon, and top it with a sliced jack fruit.
• seal the sides and roll the wrapper, sealing the top as well with water/starch mixture.
• In the meantime, heat oil in non-stick wok(so sugar doesn't stick) until it's sizzling hot with the leftover sugar and fry the wrapped bananas until it's golden brown, spooning (or use spatula) the sugar from the pan on the wrapper to give it a bit of caramelized coating.
• Drain on paper towels or sieve.
• Serve while still warm and the wrapper's crunchy.

BANANA CHOCOLATE SPRING ROLLS

Steps:

• Preheat the oven to 425º F.
• Line a baking tray with parchment paper and set aside.
• Lay two spring roll wrappers on a clean work surface; brush wrappers lightly with melted butter.
• Slice the bananas in half on the diagonal.
• Place one banana half in the lower third portion of the wrapper and cover with the chocolate.
• Sprinkle a little salt over the chocolate and top with the remaining banana half; roll into a tight package.
• Continue until all bananas and wrappers are rolled.
• Place the finished banana rolls on the lined baking tray and brush tops and edges with butter.
• Bake for 5-7 minutes on the baking tray and serve when golden brown.