Got my hands on a huge stack of freshly-made eggroll wrappers. Made several batches of “cha gio” (Vietnamese fried spring rolls) for everyone. Then I made some banana rolls with my pina colada sauce since pineapple is in season.

Here’s the original recipe (also in my cookbook “A Culinary Odyssey“).

 

Banana Rolls with Pina Colada Sauce

Andrew’s Original Recipe

2 cups sunflower oil
4-8 bananas (depending on size, any type)
8 egg roll wrappers (Chinese wheat flour type)
2 Tbsp powdered sugar (regular white sugar also acceptable)
1 egg, beaten (to use as egg wash)
1. Peel and trim banana to size, approximately 1" diameter, 5" long.
2. Sprinkle some powdered sugar on the banana pieces.
3. Roll banana up in wrapper (same method as cha gio).
4. Trim off excess wrapper. Seal with egg wash and set aside.
5. Heat oil in pan on medium heat.
Fry until golden. These fry very quickly.
Set rolls aside to drain off excess oil.
6. In a small sauce pot, bring coconut milk to a gentle boil.
Add salt and stir. Lower heat and simmer for 5 minutes.
7. Add sugar and stir. Simmer for 1 minute.
8. Add pineapple and stir. Simmer for 3 minutes.
Turn off heat and pour into individual saucers.
Serve immediately with banana rolls. Serves 4.

This is my original sauce. I’ve used it on other desserts, including bread pudding. I have also, at times, added a shot of rum to this sauce with no apparent ill effect. These banana rolls can also be served with Creme Anglaise, caramel sauce, or simply with just fresh berries and a dusting of powder sugar.