So a friend of mine wanted to get lunch yesterday and it had been a while since we’d been anywhere for Thai. As an appetizer, we got these great vegetable spring rolls with a peanut sauce for dipping. It was pretty fantastic. After we were finished eating, I wanted something sweet. I browsed the dessert menu and all they had was a selection of ice creams and mochi. That really wasn’t going to do it for me… so I decided to head home and try my hand at making an Asian inspired dessert.
That’s when I remembered that my favorite Vietnamese restaurant serves banana spring rolls. They’re the perfect kind of sweet, and frying the rice paper in butter gives it a completely different flavor from a traditional oil-fried spring roll. Say WHAT. They’re so delicious.
- 1 Ripe Banana
- 4 Sheets of Rice Paper
- 4 Tbsp. Butter
- Chocolate Sauce, Creme Anglais, and Powdered Sugar (optional)
- Split the banana in half, and then slice each half in half lengthwise. Carefully wrap each banana piece in a sheet of rice paper. Lightly wet the edges of the rice paper so it sticks together and holds in place.
- Melt butter in a small saucepan on medium-low heat.
- Fry the spring rolls in the butter until golden and crispy.
- Drizzle with chocolate sauce and sprinkle with powdered sugar.
I served mine with Creme Anglais for dipping, because a traditional spring roll is usually served with some sort of sauce for dipping. The custardy and vanilla goodness of it pairs nicely with the butter, chocolate, and banana. You could also serve this with a rum and brown sugar sauce, like the sauce from bananas foster.