Chicken
and
Banana
Eggroll
-
serves
6
1
lrg
whole
chicken
breast
2
lrg
firm
bananas
2
tsp
sesame
oil
2
eggs
2
tbsp
milk
1/2
cup
all-purpose
flour
2
tsp
flour
mixed
with
2/3
tsp
cold
water
to
make
thick
paste
4
eggroll
wrappers
3
cup
oil
for
deep-frying
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
eggroll
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.
Deep-frying:
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"
sections.
Serve.
If
not
serving
right
away,
refry
rolls
briefly
to
recrisp,
then
slice
and
serve.
Submitted By (Miki)
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