PF Chang's Banana Spring Rolls

Ingredients:

ripe bananas
egg roll wrappers
1/4 cup brown sugar
1/8 teaspoon chinese five spice mix*
oil for frying

coconut pineapple ice cream (by haagen dazs)

caramel sauce

strawberries, raspberries & blackberries
mint, for garnish

*chinese five spice is made of: cinnamon, anise, ginger and cloves. if you don't have it, shake into the sugar a tiny amount of those spices instead.

Directions:

Preheat two inches of oil to 350 degrees in a saucepan. Set two small bowls side by side, one with a scoop of brown or white sugar mixed with the five spice, one with water. Separate the egg roll wrappers you are going to use, one per half banana. Cut banana in half crosswise. Coat banana in sugar and place in the wrapper. Spread water all over the edges of the dough and roll it up like a burrito, sealing the ends by folding and pushing the dough together with your fingers. If a halved banana is too long, trim the edges to fit the dough. Prepare all the banana pieces before frying. Fry one or two at a time, carefully turning to brown evenly on all sides. Remove from oil and slice rolls in half. Serve warm over pineapple-coconut ice cream, with berries and a drizzle of caramel.

*This is very good but I still need to mess around with the cooking time. I had the temp. up to high and it browned the outside but it wasn't crispy, it was still soft, but it tasted good none the less. If you can find spring roll wrappers, those would probably work better but I don't know where you get those. I served this family style with a large scoop of ice cream in the center, spring rolls circling around it with strawberries, raspberries and blackberries sprinkled all around and the caramel sauce drizzled around on the plate (not really on top of the ice cream). My 1 1/2 year old daughter loved this and had fun eating it by herself and picking off the fruit with her fingers.