If you’re been watching my travel volgs (see vlog024), I picked up this fried banana spring roll recipe from Chef Made at Villa Zelie in Bali. See my crepes recipe first then make this awesome dessert. If you like chocolate and banana, then this chocolate banana spring roll is the best recipe for you.
Add the liqueur or orange juice to your raisins. Best to leave overnight or to speed up the process heat them up and leave to saok.
Place the cooking chocolate and cream either in a saucepan on very low heat or in microwave until chocolate is almost melted. Using a wooden spoon, mix well. Leave to cool then refrigerate at least 30 minutes.
Peel the banana, trim off each end (eat them) and cut in half. Add the butter to a frying pan on medium heat and cook the bananas until caramelised. Ensure you keep turning them for even browning, but be gentle so they don’t mash up.
Lay out a crepe over your bench and place one of the banana pieces at the top end. Add half the raisins and grate some fresh cinnamon. Scoop out one to two large tbsp’s of chocolate mixture and place on top of the banana. Enough to cover.
Fold over the crepe just over the banana then fold over each side from left and right. Add one tbsp of crepe mixture on the remaining crepe to form a seal. Continue rolling till the end. Place in a plate and roll in more crepe batter. Ensure the crepe is totally covered in batter.
Place the shredded coconut in plate and roll each banana roll into the coconut until evenly coated.
Add the frying oil to a pan and heat up to approx 320°F – 160°C. Place the spring rolls into the oil and fry until golden brown. Flip over and fry the other side. Approx 60 sec each side.
Place on a wire rack to drip and then onto a serving plate.
Remelt the set chocolate ob stove or microwave and drizzle over the spring roll using a spoon.
By Joel Mielle
All rights reserved © Recipe30.com Privacy Policy Sponsor
You must be logged in to post a comment