Chicken & Banana Egg Roll Appetizer
Submitted by dcmcat
Crispy egg rolls stuffed with thin-sliced chicken breast and sweet banana, brushed with sesame oil and deep-fried golden. A bold sweet-savory appetizer that’ll vanish from the plate.
YIELD
6 servingsPREP
20 minCOOK
20 minREADY
40 minHere’s a party appetizer that stops people mid-conversation. Thin-pounded chicken breast gets wrapped around firm banana, dredged in flour, dipped in egg wash, and rolled tight in egg roll wrappers before hitting the deep fryer.
The result? Shatteringly crisp on the outside with tender chicken and a warm, sweet banana center that plays off the toasty sesame oil.
Sliced into bite-sized rounds, these look impressive and taste even better. Make them ahead and freeze before frying for stress-free entertaining.
Kitchen Tips
- Use firm, slightly underripe bananas so they hold their shape during frying.
- Pound the chicken breast as thin as possible. You want it almost translucent so it cooks through quickly and wraps easily.
- Test your oil with a bamboo chopstick: steady bubbles mean you’re at the right temperature. Too hot and the wrappers burn before the chicken cooks.
- These freeze beautifully before frying. Lay them on a sheet pan, freeze solid, then bag them up for a ready-to-go appetizer stash.
Ingredients
Directions
Halve chicken breast; lay one half flat and slice through it horizontally.
Repeat with other half. Use rolling pin to roll breast meat pieces into very thin slices.
Brush lightly with sesame oil. Peel and cut bananas in half to yield two round sections about length of chicken breasts.
Beat eggs with milk. Wrap thin piece of chicken around section of banana; dredge with flour; dip in egg mixture.
Roll wrapped banana in egg roll wrapper, tucking sides of wrapper as you roll.
Seal end of wrapper with flour paste.
At this point, you can cover and chill or freeze them until ready to deep-fry.
Heat deep-frying oil in wok until bubbles form around a bamboo chopstick held upright in center of oil.
Deep-fry until light brown, drain.
After rolls have cooled slightly, slice into 1 inch sections.
Serve.
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