Banana Egg Rolls
If dulce de leche is unavailable, caramel sauce is a fine substitute. Alternatively, you may just omit it.
SERVES 6
Peel and cut the bananas into 3-inch pieces.
Lay an egg-roll wrapper flat with the points facing like a diamond shape.
Place a piece of banana on the bottom third of the wrapper. Fold up the bottom corner over the banana, then fold in the two side corners over the banana. Dab the top corner with water and roll the rest of the way, encasing the banana in the wrapper. Repeat with the remaining wrappers and banana pieces.
Heat the oil in a deep fryer or heavy pot to 365°F. Add the wrapped bananas and fry for 1 minute. Remove from the oil and drain on paper towels.
Cut the banana egg rolls in half on a diagonal and serve them warm on a small plate in a small pool of dulce de leche. Dust the rolls with powdered sugar.
