Spiced Banana Spring Roll Recipe

Peel the bananas and cut them lengthwise into halves, then each half into 2–3 smaller pieces so each spring roll will get a portion (you should have 8–12 pieces). Pat lightly dry with paper towel.

Heat a nonstick skillet over medium heat and add 2 tbs unsalted butter and 1 tsp oil (optional). When butter foams, add the banana pieces in a single layer (work in two batches if needed).

Sprinkle 2 tbs granulated sugar, 1 tsp ground cinnamon and 1 tsp five-spice evenly over the bananas. Sauté gently for 1–2 minutes per side until they soften and the sugar begins to caramelize but the bananas still hold shape. Use a spatula to turn carefully.

Remove skillet from heat. Stir in 1 tsp lemon juice and 1 tsp vanilla extract to stop cooking and add brightness. Let the filling cool to warm (5–10 minutes). Reserve any pan juices — they can be brushed into the wrappers or folded into the filling if desired.

Prepare a small flour slurry by mixing 2 tsp all-purpose flour with 2 tsp cold water until smooth — this will act as the glue for sealing wrappers.

Lay a spring roll wrapper flat on a clean surface in a diamond orientation (one corner pointing toward you). Place a piece or two of the sautéed banana near the corner closest to you — the amount should be about 1–1½ tbsp of fruit per roll. If using pan juices, dab a little on the banana for extra flavor.

Fold the corner over the banana, fold both side corners in snugly, then roll up tightly toward the far corner. Brush the final corner lightly with the flour slurry and press to seal. Repeat with remaining wrappers and filling. You should get about 8 rolls depending on banana sizing.

Heat 500 ml vegetable oil in a deep fryer or heavy pot to 180°C (350°F). If you don’t have a thermometer, test with a small piece of wrapper — it should sizzle and brown in about 30–45 seconds.

Fry the spring rolls in batches (do not overcrowd) for 1.5–2.5 minutes, turning occasionally, until golden brown and crisp. Remove with a slotted spoon and drain on a paper towel-lined tray.

Keep cooked rolls warm in a 90°C (200°F) oven while finishing remaining batches and preparing sauces.

Split the vanilla bean and scrape seeds into a small saucepan. Add the scraped pod, 300 ml whole milk and 50 ml heavy cream. Warm over medium heat until just below a simmer (do not boil). Remove from heat and let infuse for 10 minutes.

While milk infuses, whisk 3 egg yolks with 40 g granulated sugar and a pinch of salt until the mixture is pale and slightly thickened.

Remove the vanilla pod from the milk. Temper the yolks by slowly pouring about one-third of the warm milk into the yolks while whisking constantly. Then pour the tempered yolk mixture back into the saucepan with the remaining milk.

Cook the mixture over low heat, stirring continuously with a wooden spoon or spatula, until the custard slightly thickens and coats the back of the spoon (about 4–6 minutes). Do not let it boil or it will curdle.

Strain the anglaise through a fine-mesh sieve into a clean bowl to remove any bits. If using vanilla extract instead of bean, stir it in now. Chill briefly or keep warm depending on serving preference. The anglaise should be pourable but velvety.

In a heavy-bottomed saucepan combine 100 g granulated sugar and 30 ml water. Stir gently just to moisten sugar and set over medium heat. Do not stir once heating begins; you may gently swirl the pan occasionally.

Watch the sugar melt and turn amber — this takes 6–10 minutes. When it reaches a deep golden-amber color, immediately remove from heat and carefully whisk in 30 g unsalted butter (it will sizzle).

Slowly add 60 ml heavy cream while whisking until smooth (it may bubble vigorously). Return briefly to low heat if needed to combine. Stir in a pinch of sea salt. Let caramel cool slightly; it will thicken as it cools.

Assemble

Place 2 spiced banana spring rolls on each dessert plate. Spoon 2–3 tbs vanilla anglaise on the plate or drizzle in a pool. Drizzle caramel sauce over the rolls and plate (about 1–2 tbs per plate).

Dust lightly with 1 tbs powdered sugar and sprinkle toasted chopped nuts around or over the rolls for crunch. Garnish with a mint leaf.

Serve immediately while spring rolls are hot and sauces are warm. Suggested serving: 2 rolls per person.