If Elvis was still alive, I think that chocolate banana spring rolls would be his midnight snack of choice. They're sweet, extremely delicious and deep-fried (all prerequisites for Elvis' snacks ).
These ones were perhaps a little petite for The King: he'd have probably stuffed a bunch of bananas and a block of chocolate into entire sheets of the poor, bulging spring roll skins. He likely would have also tried to squeeze in a jar of peanut butter for good measure. I, on the other hand, feeling guilty for my 4 o'clock deep-fried dessert, was a little more restrained.
You need not feel too guilty, though. Despite the deep-frying, these crunchy little treats aren't at all oily . The trick to this is to use sunflower oil at a really high temperature so that they're in and out in a less than a minute. Sunflower oil is also excellent when frying at high temperatures as it doesn't burn easily.
The snap-frying gives the rolls just enough time to melt the chocolate and warm the banana. The result is a wonderful combination of textures: little crispy cases of warm, soft 'banocolate' (my new word for banana & chocolate).
Chocolate Banana Spring Rolls Recipe
Several sheets of Spring Roll pastry cut into squares, 3x3 inches
1-2 ripe bananas
1/2 cup of semi-sweet chocolate buds
2 cups of sunflower oil
Icing sugar for topping
- Lay the pastry squares on a cutting board.
- Mash the banana slightly with a fork. Place about 2 tsps of banana in the middle of the pastry square. Add 6 or 7 chocolate chips.
- Fold the pastry over the banana and tightly roll to form a parcel, folding in the ends.
- Repeat with the remaining pastry sheets, banana and chocolate chips.
- Heat the oil in a wok or deep-fryer over a medium-high heat. Test the oil with a small piece of spring roll pastry. If the wrapper sizzles to the surface, the oil is ready.
- Fry the spring rolls in batches. Gently place several spring rolls into the oil and fry for about 40-60 seconds, or until golden brown. Use chopsticks or tongs to turn the spring rolls over in the oil to ensure that they’re cooked evenly.
- Use a slotted spoon to remove the spring rolls from the oil. Shake off any excess oil and drain on paper towels. Repeat with remaining spring rolls.
- Sprinkle with icing sugar and serve immediately.