California Farm Banana Egg Rolls
We love to make egg roll skins from scratch, and put different kinds of fillings in them.
Bananas taste even better when deep fried in fresh egg roll skins. These banana egg rolls can be served for breakfast, lunch, snack or dessert, with a topping, like powdered sugar.
California Farm Banana Egg Rolls
We love to make egg roll skins from scratch, and put different kinds of fillings in them.
Bananas taste even better when deep fried in fresh egg roll skins. These banana egg rolls can be served for breakfast, lunch, snack or dessert, with a topping, like powdered sugar.
Cooking Instructions
- 1
Make the wrappers: dissolve Tbs cornstarch in 3 Tbs cold water. Dissolve 4Tbs all-purpose flour in 4 Tbs cold.water, mix with egg. Mix with cornstarch. Keep adding Tbs of water and stir till smooth and thin like milk. Heat large 11” cast iron skillet to medium, coat with olive oil spray, ladle enough batter in center and swirl till bottom is covered. Bake till edges curl and center is dry, one or two minutes, shake, slide out of pan onto plate. Do not flip, only bake one side.
- 2
Slide eggroll in hot oil, sealed ends first. Then turn. Fry by color of the eggroll, nice and golden. Banana inside eggroll will be fruity and cooked.
- 3
Deepfry at 350F degrees till golden brown, about four minutes on each side. Serve with topping of your choice. Enjoy.
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