I came up with this recipe trying to use up some spring roll skins. Give them a try!
- spring roll skins-10
- 2 medium
- ripe bananas
- 1/2 c
- chocolate chips, mini
- mini marshmallows
- 1/3 c
- toasted pecan pieces
- 1/3 c
- kraft caramel bits
- 2 Tbsp
- powdered sugar-for dusting
- 1 Tbsp
- 1 Tbsp
- vegetable oil to fill frying pan 2" deep
Measure each ingredient into its own small bowl or plate.
Mix the flour with the water, stir till it's a smooth paste. This will be your "glue"
Begin heating oil in a pan, you will need it to reach 350 on a oil/candy thermometer by the time you are finished rolling the dessert eggrolls.
Cut bananas lengthwise in half, and then in half crosswise so each banana is (4)3-4" pieces.
Separate 8 springroll skins and keep them stacked on a plate covered with a damp cloth or they will dry out and become hard.
Turn the plate so the stack of wrappers have the corners top, bottom, left and right in a diamond shape.
To the top wrapper on the stack, place one banana below the halfway point ends pointing towards the side corners.
Scatter over top of banana 1 TBSP chocolate chips, 2 tsp chopped nuts, 2 tsp caramel bits, and 4 mini marshmallows.
Bring the bottom corner up just over top of the ingredients.
Fold in the side corners being sure to completely tuck them in, closing in the sweets as you roll it upwards.
With your finger, smear a little glue (flour/water mixture) on the top corner and continue rolling up to seal.
When completed, place on another plate, and repeat with each springroll skin until you have completed all 8.