Aloha Friday Recipe: Banana Coconut Spring Rolls

August 8th, 2008

Ingredients
2 each banana coconut lumpia
1 Tbs. ginger-allspice sugar
1 1/2 Tbs. caramel fudge sauce (purchased), staged in a squeeze bottle
1/2 ti-leaf, stem trimmed, bias cut in half

Banana-Coconut Lumpia Ingredients
2 each lumpia wrapper
2 each banana, cut in half crosswise
1 Tbs. coconut, shredded
1 tsp. sugar, granulated
1 egg white

1. Lay the sheets of lumpia wrapper out, corner to the top. Roll the banana pieces in sugar until well coated on the exterior shake off excess. Place into the shredded coconut and roll to coat with coconut.
2. Place coated banana onto lumpia wrapper at the bottom corner and fold the bottom corner over the top of the banana and tighten. Baste the two top sides of the lumpia wrapper with egg whites. Take the sides up and stick them to the top of the banana.
3. Baste the remaining area of wrapper and roll the banana forward creating a tight, neat spring roll.

Ginger-Allspice Sugar Ingredients
4 c. sugar, granulated
6 Tbs. allspice, ground
3 Tbs. ginger, dry and ground

1. Mix all ingredients together. Store at room temperature until needed

Preparation
1. Gently drop lumpia into 360 degree fryer and cook until golden brown, about 2-3 minutes. Remove and drain excess oil by lying onto a clean towel. Roll in ginger-allspice sugar. Bias cut each spring roll in half, corner to corner.
2. On a chilled oval platter, place the ti leaf across the plate at a slight angle. Pour the caramel sauce in a zigzag patter on the plate.
3. Place the spring rolls on the caramel. Serve with fresh diced fruit and/or vanilla ice cream

From the Kitchen of: Chef William Bruhl of Ryan’s Grill at Ward Center