Banana Chocolate Fried Eggroll with Raspberry sauce

 

 

This decadent desert is a hit in every way. It can be served on its own or with a rich scoop of ice cream.

 

 

 

Ingredients:

 

–    1 pack of egg roll wrap

–    3 large bananas

–    1 small bag of semi-sweet chocolate

–    2 small containers of fresh raspberries

–    1 tablespoon of granulated sugar

–    1 teaspoon of fresh lemon juice

–    Oil of frying

–    1 small box of confectioners sugar

 

 

Directions:

 

1.    Melt your semi-sweet chocolate in your microwave for a few minutes until liquid consistency is obtained. Let cool aside.

2.    Peel bananas and cut in half in its middle.

3.    Place your egg roll wrap flat on your working surface and spread melted chocolate on as desired.

4.    Place half banana in the center of each wrap and roll as directed on egg roll wrap package. Wrap all 6 banana pieces.

5.    Warm up oil to medium heat and place each roll in oil for about 2 minutes on each side or until golden brown.

6.    Carefully remove from oil and place on paper towel to release excess fat.

7.    In a separate pan, cook raspberries, granulated sugar and lemon juice on low heat and let simmer until the fruit has obtained a thick liquid consistency.

8.    To serve, sprinkle confectioners sugar on each egg roll and drizzle raspberry sauce as desired.

9.    Add a scoop of ice cream or serve on its own.

 

 

 

 

 

Happy cooking!

The Petite Gourmande

© 2017 by Ruth Barnes, all rights reserved

 

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