This is something that just popped into my head one
day, and I tried it, and it was tasty and very easy
to make, so here ya go. They're like little fruit pies!
1 ripe banana for every 3 rolls
egg roll wrappers
a little water
oil for frying
Cut an average-sized banana into thirds. Place a
segment on the middle of the wrapper, diagonally so
the ends point toward the corners, then brush the wrapper edges with water. (Just
using your finger will do.) Fold the bottom corner up around
the banana. Then fold the corners on either side
inward, overlapping in the center. Finally, roll down
the remaining corner to form a tight cylinder. Repeat until
you've used all the banana.
Heat the deep-frying oil to 350 in a shallow pan. Fry the egg rolls
until the skins are crisp and golden brown, turning as
necessary to cook them evenly. When they're done, drain them on paper
These are at their tastiest when eaten freshly-made
and hot, with some honey to dip them into for that added
touch of decadence. I wouldn't advise keeping them for
more than a few days, as bananas get discolored and
weird fairly quickly.