Banana Egg Rolls with Custard Sauce
Indulge in the ultimate fusion of sweet and crispy with these Banana Egg Rolls with Custard Sauce. Perfectly caramelized banana slices, infused with a hint of cinnamon and brown sugar, are wrapped in delicate spring roll wrappers and fried to golden perfection. These crispy delights are paired with a luscious homemade custard sauce, rich with the warmth of vanilla and the velvety smoothness of gently cooked egg yolks. This easy-to-make dessert takes just 40 minutes from start to finish and is ideal for impressing guests or treating yourself to an indulgent snack. Whether drizzled with the creamy custard or served as an elegant dipping sauce, these banana egg rolls elevate classic comfort to a whole new level of gourmet deliciousness.
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Recipe Information
Ingredients
- 3 pieces Bananas
- 6 pieces Spring roll wrappers
- 4 tablespoons Brown sugar
- 0.5 teaspoons Ground cinnamon
- 1 tablespoon Butter
- 1 piece Egg (for sealing wraps)
- 2 cups Vegetable oil (for frying)
- 2 cups Milk
- 3 pieces Egg yolks
- 0.25 cups Granulated sugar
- 1 tablespoon Cornstarch
- 1 teaspoon Vanilla extract
Instructions
Peel the bananas and slice them in half lengthwise.
In a small bowl, mix brown sugar and ground cinnamon until combined.
Melt the butter in a non-stick pan over medium heat. Add the banana slices and sprinkle the brown sugar mixture on top. Cook for 2-3 minutes on each side until caramelized. Remove from heat and let cool.
Lay out a spring roll wrapper on a flat surface with one corner pointing towards you (a diamond shape). Place a piece of caramelized banana near the corner closest to you. Roll the wrapper tightly around the banana, folding in the sides as you roll.
Brush the edges of the wrapper with a beaten egg to seal. Repeat for all banana slices.
Heat the vegetable oil in a deep pan or fryer to 350°F (175°C). Fry the rolls in small batches for 2-3 minutes or until golden brown and crispy. Remove and drain on a paper towel-lined plate.
To make the custard sauce, heat the milk in a saucepan over medium heat until it starts to steam (but not boil).
In a bowl, whisk the egg yolks, granulated sugar, and cornstarch until smooth.
Slowly pour about 1/2 cup of the hot milk into the egg mixture while whisking constantly to temper the eggs.
Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over low heat, stirring constantly, until thickened (about 5-7 minutes).
Remove from heat and stir in the vanilla extract. Allow the custard sauce to cool slightly.
Serve the banana egg rolls warm with the custard sauce on the side for dipping or drizzling.
Nutrition Facts
Calories |
969 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.2 g | 112% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 156 mg | 7% | |
| Total Carbohydrate | 49.1 g | 18% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 28.0 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 126 mg | 10% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 377 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
