Ingredients:
2 cups whole milk
1 eggs, beaten
1/3 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1 teaspoon vanilla
4 large bananas
8 egg roll wraps
1/4 cup semi-sweet chocolate chips
8 large marshmallows, cut in half or 32 mini marshmallows
1 teaspoon cinnamon
vegetable oil ( for frying)
1 pint vanilla ice cream (optional)
Directions:
Prepare Custard Sauce: In a medium heavy saucepan, bring milk to a simmer.
Meanwhile, in a medium bowl, whisk together egg, sugar, cornstarch and salt until pale yellow.
Gradually whisk hot milk into egg mixture, return to saucepan.
Cook, stirring constantly, over low heat until custard coats the back of a spoon.
Transfer to a clean bowl, cool to room temperature and refrigerate until chilled.
Prepare Egg Rolls: Peel bananas; quarter lengthwise.
Lay egg roll wrappers on a flat surface with point facing you.
Arrange 2 banana quarters on center of wrapper.
Sprinkle with 1/2 tablespoon chocolate chips and 1 large marshmallow that’s been halved or 4 mini marshmallows.
Sprinkle with cinnamon.
Fold and seal as directed on egg roll package.
Repeat with remaining wrappers.
In a deep skillet, pour oil 2 inches deep.
Heat to 365 degrees F.
Fry banana rolls one at a time, for 1 to 1 1/2 minutes or until deep golden brown.
Drain well on paper towels; keep warm in a 250 degree F oven until all are fried.
Serve warm with custard sauce and a scoop of vanilla ice cream, if desired.
Servings: 8
Time preparation: 10 min.
Time total: 30 min.