Bananas fosters egg rolls are a happy marriage of all the best elements of dessert – crispy, soft, salty and sweet. The warm caramelized banana filled egg roll pairs perfectly with creamy coconut ice cream and sweet rum sauce.
After ordering this every time I went to P.F Chang’s I decided to make my own version. It’s similar to turon, the traditional Filipino banana lumpia dessert that P.F Chang’s most likely used as inspiration for their dessert. Like the restaurant chain, I present mine with coconut ice cream. I also add a delicious rum caramel sauce drizzled and served alongside for dipping.
The perfect end for dinner parties, I’ve made banana egg rolls so many times for many people over the last 10 years. I love that they can be made ahead of time and quickly fried up while the caramel sauce is warming. An impressive 5 minute dessert that will have your guests in awe of how quickly it came together and how freaking addictingly tasty it is.
In a large skillet heat butter, salt and brown sugar over medium heat. Add rum and stir until smooth.
- 6 individual egg roll wrappers
- 3 whole ripe but firm bananas , cut in half to make 6 pieces
- 2 tbsp unsalted butter
- 1/2 cup dark brown sugar
- 1/4 cup dark rum
- 1 pinch salt
- In a large skillet heat butter, brown sugar and salt until melted. Add rum and stir until smooth.
- Place bananas in caramel sauce.
- Cook, swirly slightly and spooning sauce over bananas until warmed through, 1-2 minutes.
- Remove bananas and reduce heat to low to keep sauce warm.
- Set bananas aside to cool.
- Add about 1/2" of oil to a large frying pan and heat over medium high.
- Once cool, wrap each banana piece in one egg roll wrapper. Position wrapper with corner facing you, place banana in the middle and bring up bottom corner to cover. Fold in the sides, wet top edge with water and wrap tightly from the bottom up.
- Place rolls seam side down in hot oil and fry until golden brown. Flip and cook the other side.
- Remove to cooling rack or paper towel lined plate to drain.
- Serve warm with a scoop of coconut ice cream and drizzled with rum caramel sauce.