Banana Egg Roll

• 2 large bananas
• 1 cups brown sugar
• 1/2 tsp ground cinnamon
• 1 quart vegetable oil
• 8 spring roll wrappers (7-inch squares)
• Vanilla ice cream optional!

1. 1. Heat oil in a large pot or tall skillet on medium-high.
2. 2. Discard banana peels. Slice each banana lengthwise, then three times widthwise.
3. 3. Combine bananas, brown sugar, and cinnamon in a large bowl. Mix until filling can be conveniently dabbed onto wrappers.
4. 4. Place an egg roll wrapper onto a clean, flat surface and orient in a diamond. Dab 2 tbs of filling into the center. Fold the closest corner away from you, covering the filling with some room to spare. Tighten the filling to remove air pockets and begin to roll forwards, tightening as you go. Half-way through, fold in the side corners and continue to roll forwards.
5. 5. Dab cold water or egg whites onto the final inch of wrapper, then finish rolling and set roll aside. Repeat until filling and wrappers are complete.
6. 6. Fry several at a time until skins are adequately browned.
7. 7. Serve hot!
8. Based on Your Taste:
9. 1. Add 1-2 tbs walnut or sesame oil for extra nutty rolls.
10. 2. Add 1/2 tsp vanilla extract for extra sweet and mildly nutty rolls.

bananas, brown sugar, ground cinnamon, vegetable oil, roll wrappers, vanilla ice cream

Taken from www.epicurious.com/recipes/member/views/banana-egg-roll-52891521 (may not work)