Banana Rolls with Butterscotch Sauce

Banana Rolls with Butterscotch sauce

“This is a common Malaysian street snack which I had on my trip to Malaysia in 2007. They are deep fried, sweet and crispy with a smooth butterscotch sauce”.

Ingredients

5 just-ripe bananas, peeled

1 tsp (heaped) plain flour to seal the wrappers

1 packet large spring roll wrappers, 20 x 20 cm, thawed

2-3 tbsp brown sugar or more

4 cups (1 litre) vegetable oil for frying

whipped cream, to serve

Butterscotch sauce

1 cup brown sugar

100 gms unsalted butter

½ cup (125 ml) cream

generous pinch of salt

Directions

For the butterscotch sauce: Combine all the ingredients in a small saucepan and bring to the boil. Stir briefly to ensure the sugar is dissolved and set aside until required.

To prepare the rolls: Cut each banana into 8 slices lengthwise. In a small bowl, mix the flour with enough water to form a sticky paste.

Then, peel off 1 spring roll wrapper and lay it in front of you so a corner points north. Position 1 banana slice horizontally just under the centre line, then sprinkle a ½ tsp of brown sugar on top of the banana. Take the bottom corner of the wrapper and tuck it snugly over the banana slice. Fold both sides inwards to enclose the sides, then roll into a sausage, using the flour paste to secure the last corner of the skin in place. Repeat until all the bananas are used.

To fry, heat the oil in a medium-large pot over medium heat. Cook in batches of 4 or 5 for about 1 minute, turning so they colour evenly. Once they are a lovely golden brown all over, scoop up with a Chinese spider and lean them vertically in a colander lined with several layers of paper towel to drain. To serve: drizzle with the butterscotch sauce and whipped cream.