Fried Banana Pudding Egg Rolls
3/4 cup sugar
1/2 cup all purpose flour
4 eggs yolks
2 cups of milk
2 tsp. vanilla flavored extract
Optional: 2 tsp. banana flavored extract
1/4 cup unsalted butter
2/3 cups dark brown sugar
2 tsp rum extract
2 tsp vanilla flavored extract
1 tsp ground cinnamon
1 ripe banana, cut into 1 inch round slices
12 oz of canola cooking oil
10 Nilla Wafers cookies crushed finely
1 package of Nasoya egg roll wraps
1 ripe banana, cut into quarter pieces
2 tbsp of unsalted butter
Whisk together first 5 ingredients in a saucepan. Cook over medium-low heat, whisking constantly, 8 to 10 minutes or until it reaches the thickness of chill pudding. Let mixture start to bubble. You should be able to make a soft peak with a whisk. Remove from heat and add the vanilla extract. Use pudding immediately.
In a medium sized saucepan, melt 1/4 stick of butter over medium heat. Add the brown sugar, rum extract, vanilla extract, and cinnamon then bring to a slight bubble. Add the bananas and let cook until heated through for 2-3 minutes. Set aside to use immediately.
Lay egg roll wraps out on parchment paper. Melt 2 tbsp of butter and place in a small bowl or mug. Lightly brush the inside of each egg roll wrapper with butter. Add a tsp of crushed wafer cookie, then pudding, qu
arter chop pieces of bananas and stir together slightly. Roll the egg roll wrap up enclosing all ingredients and then use a little bit of butter to secure the wrap.
Heat the canola oil in a skillet and then fry each eggroll until it has a golden brown crisp. Remove at once. Pour the rum sauce over the eggroll and then add desired toppings (powdered sugar, whipped cream, caramel sauce) and serve.
Laissez les bons temps rouler!