Chicken and Banana Egg Roll Appetizer
The tropics meet the orient in this unusual, but quite tasty, deep-fried chicken and banana egg roll appetizer.
1 boneless, skinless chicken breast half
2 teaspoons sesame oil
2 medium bananas
2 large eggs
2 tablespoons milk
1/2 cup all-purpose flour
4 egg roll wrappers
3 cups vegetable oil
- Halve boneless chicken breast; lay flat and slice through horizontally. Use a rolling pin to roll the breast meat into very thin slices. Brush with sesame oil.
- Peel and cut bananas in half to yield two round sections about the length of the chicken breasts.
- Beat eggs with milk. Wrap a thin piece of chicken around a section of banana, dredge in flour, then dip into the egg mixture. Roll the wrapped chicken/banana pieces in egg roll wrappers, tucking in while rolling. Seal the end of the wrapper with a flour paste.
- Heat oil in a wok or deep fryer, cook the egg rolls until light brown; drain. Cool slightly, then slice into 1-inch sections.
Makes 12 appetizers.