Banana Egg Roll Recipes

FILIPINO TURON - FRIED BANANA EGG ROLLS RECIPE - (4.2/5)

Steps:

• Slice each banana in half, then cut each piece into quarters. Lay out one egg roll wrapper on a clean surface. Place a banana piece on wrapper near bottom edge and sprinkle about a teaspoon of sugar on top. Roll sugared banana in wrapper once, then turn in edges and keep rolling. Seal the opposite edge with water. Deep fry at 350°F until golden brown, about 3-5 minutes on each side. Drain on paper towels.

BANANA ROLL FRENCH TOAST

Steps:

• Heat oil in a skillet over medium heat.
• Flatten bread slices using a rolling pin. Mix bananas and cream cheese together in a bowl; add sugar and cinnamon and mix well. Whisk eggs in a separate bowl.
• Spread about 2 1/2 tablespoons banana mixture onto 1 end of each flattened bread slice. Roll bread slice around filling. Dip bread rolls in the egg until coated and place in the hot skillet, working in batches if needed.
• Cook French toast rolls in the hot oil until browned, 2 to 3 minutes per side. Repeat with remaining rolls.

BANANA SPRING ROLLS

Steps:

• Preheat the oil in a deep-fryer or large cast-iron skillet to 375 degrees F (190 degrees C).
• Peel bananas, and slice them in half lengthwise, then crosswise into fourths. Place one piece of banana diagonally across the corner of a spring roll wrapper, and sprinkle with brown sugar to taste. Roll from the corner to the center, then fold top and bottom corners in, and continue rolling. Dip your finger in water and brush the last edge to seal. Repeat with remaining banana pieces.
• Fry a few banana rolls at a time in the hot oil until evenly browned. Remove to paper towels to drain. Serve hot or cold.

BANANA EGG ROLL

Steps:

• 1. Heat oil in a large pot or tall skillet on medium-high. 2. Discard banana peels. Slice each banana lengthwise, then three times widthwise. 3. Combine bananas, brown sugar, and cinnamon in a large bowl. Mix until filling can be conveniently dabbed onto wrappers. 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. 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. Fry several at a time until skins are adequately browned. 7. Serve hot! Based on Your Taste: 1. Add 1-2 tbs walnut or sesame oil for extra nutty rolls. 2. Add 1/2 tsp vanilla extract for extra sweet and mildly nutty rolls.

BANANA SCRAMBLED EGGS

Steps:

• Spray a small frying pan with nonstick spray (or use a dab of butter/ oil).
• Turn the stove on medium low heat.
• In a small bowl, mash the banana then add the egg. Whisk together until combined.
• Add mixture to pan, stir slightly to cook. DO NOT OVERCOOK! A little undercooked is fine, since the heat will continue to cook the eggs for a while after you remove from pan.
• Scoop mixture onto a plate, drizzle with honey, and bon appetite!
• Serve immediately.

BANANA NUTELLA EGG ROLLS

Steps:

• Place enough vegetable oil to cover the bottom of a large skillet and heat on medium-high heat.
• Lay the egg roll wrap on a flat surface and spread a thin layer of Nutella on it, leaving about a 1/2-inch edge all the way around with no Nutella.
• Cut the bananas in half and place in the center of the wrap. Fold the two ends up, then fold one side of the wrap up and over, then do the same on the other side. (You all know what an egg roll is supposed to look like, right? It's kinda hard to explain!) Dip your finger is some water then press the edge closed until it's sealed. Repeat process until your bananas are gone - 3 large bananas make 6 rolls.
• Place rolls into the hot oil, and fry on all side until golden brown, 1-2 minutes on each side.
• Best served warm, but really they are good cold too!