Servings: 8

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Banana Filled Egg Rolls with Custard Sauce


4 large bananas
Half (16 ounce) package Frieda’s Egg Roll Wrappers (8 Wrappers)
2 ounce (2 squares) semi-sweet baking chocolate, chopped; or ¼ cup chocolate chips
or 1/4 cup chopped Frieda’s Crystallized Ginger
Cooking oil for deep frying

Custard Sauce:

1 beaten egg
2 cups milk
1/3 cup sugar
2 tablespoon cornstarch
1/8 teaspoon salt
1 teaspoon vanilla


Peel bananas; quarter lengthwise. Lay egg roll wrappers on a flat surface with point facing you. Arrange 2 banana quarters on center of skin. Sprinkle with ½ tbsp. chocolate or crystallized ginger. Fold and seal as directed on packaged for egg rolls. In a wok or deep skillet, pour oil 2 inches deep. Heat to 365 degrees. Deep-fry one at a time, for 1 to 1 ½ minutes or until deep golden brown. Drain well on paper towels; keep warm in a 250 degree oven until all are fried. In a bowl, combine the custard sauce ingredients well. Serve warm with custard sauce.