Toffee Banana Spring Rolls Food

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-WALNUT SPRING ROLLS WITH CARAMEL-RUM SAUCE

Steps:

• Make sauce:
• Stir sugar and 1/2 cup water in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat and boil until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 12 minutes. Reduce heat to low. Add cream (mixture will bubble vigorously) and stir until caramel bits dissolve. Remove from heat. Mix in rum. (Can be made 1 day ahead. Chill. Before serving, rewarm over low heat, stirring occasionally.)
• Make rolls:
• Arrange 4 spring roll wrappers on work surface (keep remainder covered). Place 1 banana piece diagonally across 1 corner of each wrapper. Brush opposite corner with water. Drizzle each banana with 1 teaspoon caramel sauce, 1 teaspoon toffee bits and 1 teaspoon walnuts. Fold in wrapper corner closest to banana. Roll wrapper over banana once, then fold in sides and roll up as for egg roll, pressing ends to seal. Repeat filling and rolling remaining wrappers. (Can be made 2 hours ahead. Cover and chill.)
• Pour enough oil into heavy large saucepan to reach depth of 3 inches. Heat oil to 375°F. Working in batches, fry rolls in oil until deep golden brown, turning frequently, about 3 minutes per batch. Using slotted spoon, transfer rolls to paper towels and drain. Arrange 2 rolls on each plate. Sift powdered sugar over. Sprinkle with five-spice powder. Drizzle caramel sauce around rolls and serve.

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.

CHOCOLATE BANANA FRUIT ROLL UP/FRUIT LEATHER (DEHYDRATOR)

Steps:

• Add bananas, sugar, and cocoa into blender and puree till smooth.
• Line a food dehydrator rack with parchment paper or use the fruit leather screen, and pour the mixture into the tray 1/4 inch thick.
• Dry at 130 degrees Fahrenheit for up to 10 hours. You may want to flip the leather half way through, dry until no moist spots are left.