Chicken and Banana Egg Roll Appetizer

• 1 large chicken breasts whole
• 2 large bananas firm
• 2 teaspoons sesame oil
• 2 large eggs
• 2 tablespoons milk
• 1/2 cup flour, all-purpose
• 2 teaspoons flour, all-purpose
• 23 teaspoon water cold
• 4 each egg roll wrappers
• 3 cups vegetable oil

1. Halve chicken breast; lay one half flat and slice through it horizontally.
2. Repeat with other half.
3. Use rolling pin to roll breast meat pieces into very thin slices.
4. Brush lightly with sesame oil.
5. Peel and cut bananas in half to yield two round sections about length of chicken breasts.
6. Beat eggs with milk.
7. Wrap thin piece of chicken around section of banana; dredge with flour; dip in egg mixture.
8. Roll wrapped banana in egg roll wrapper, tucking sides of wrapper as you roll.
9. Seal end of wrapper with flour paste.
10. At this point, you can cover and chill or freeze them until ready to deep-fry.
11. Heat deep-frying oil in wok until bubbles form around a bamboo chopstick held upright in center of oil.
12. Deep-fry until light brown, drain.
13. After rolls have cooled slightly, slice into 1 inch sections.
14. Serve.

chicken breasts, bananas firm, sesame oil, eggs, milk, flour, flour, water cold, egg roll wrappers, vegetable oil

Taken from recipeland.com/recipe/v/chicken-banana-egg-roll-appetiz-41089 (may not work)