Bananas Foster Spring Rolls
- 16 wonton skins
- Banana filling (see below)
- 1 egg
- 4 cups canola oil
- 1 lotus root, thinly sliced
- Powdered sugar
- Mint syrup, for garnish
- Spun sugar, for garnish
- Coconut cream sauce, for dipping
- 3 bananas, thickly sliced
- 2 Tbs. unsalted butter
- 1/3 packed cup light brown sugar
- 1/8 tsp. pure vanilla extract
- 4 oz. dark rum
Lay wonton wrappers out next to each other on work surface. Spread a small spoonful of filling along top fourth of each wrapper. In a small bowl, whisk egg for one minute. Use pastry brush to apply a bit of egg around edges of each wrapper. Roll wrapper over filling and keep loosely rolling to the end, sealing edges.
In small pot, heat oil to 375°F. Fry lotus root slices until crisp. Remove and sprinkle with powdered sugar. Set aside. Gently place filled wrappers in same hot oil. Cook until golden and crispy, about three minutes. Remove, pat dry, and slice into bite-size pieces.
Arrange spring rolls on serving plate. Drizzle mint syrup around edge of plate, then garnish with spun sugar. Serve with coconut sauce.
Cook bananas, butter, and sugar in sauté pan over medium heat until sugar begins to caramelize. Move pan off burner, then add vanilla and rum. Replace pan on stove, taking care to stand back, as rum will ignite and produce small flame until alcohol cooks out. Remove pan from heat and allow bananas to cool, then use two forks to crush them into a paste.
2 cups sugar
2 cups water
1 packed cup mint leaves
Combine sugar and water in a saucepan and simmer until reduced by half. Remove from heat, add mint leaves, and steep for two hours. Strain and refrigerate.
1 cup sugar
Place sugar in small pan over medium heat, stirring until it forms a liquid, roughly 20 minutes. (Using a wooden spoon tends to break down the sugar faster.) Once liquid, drizzle over parchment paper, making any designs you wish. Allow to harden, which happens almost instantly, then set aside. (Be sure not to touch the sugar, as it reaches 365°F and will badly burn you.)
Coconut Cream Sauce
1 cup Coco Lopez
2 Tbs. chopped lemongrass
Put Coco Lopez and lemongrass in a saucepan, bring to a simmer, and remove from heat. Allow lemongrass to steep for two hours. Strain and keep at room temperature.