Serving Size: 4
Ingredients:
1 large whole chicken breast
2 large firm bananas
2 teaspoons sesame oil
2 eggs
2 tablespoons milk
1/2 cup all-purpose flour
2 teaspoons flour mixed with 2/3 teaspoon cold water to make thick paste
4 egg roll wrappers
3 cups oil for deep-frying
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 oil in wok or deep fryer; add rolls and deep-fry until light brown; drain. After rolls have cooled slightly, slice into 2-inches sections. Serve.
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