Banana Spring Rolls
Casa Sensei, Fort Lauderdale
Ingredients (serves 10)
8, 10-inch tortillas
Mixed berries (strawberries, blueberries, blackberries, and raspberries)
Scoop of vanilla ice cream
2 tbsp. caramel sauce
1 ½ lb. cream cheese, broken into small pieces
1 tbsp. vanilla extract
2 ripe bananas
1 ½ tbsp. cornstarch
Half-pint heavy cream
Preheat oven to 375 degrees Fahrenheit. Add all spring roll filling ingredients except the heavy cream into a mixing bowl and mix for 30 seconds using a hand blender at low speed. Transfer the bowl to a stand mixer and mix for an additional 10 minutes at low speed. Once mixed, place the batter in a 12-inch pan with a depth of 2.5 inches minimum and spread it out.
Using a clean bowl, add the heavy cream and use a hand blender to mix until firm. Pour heavy cream over the batter and gently swirl through each corner of the pan to make sure it is distributed evenly. Cover the pan with aluminum foil.
Take a large pan, fill with 4-6 cups of water and place the 12-inch pan with the batter inside the large pan (the pan with the batter mixture needs to be taller than the pan with the water). Place pans in the oven and cook for 30 minutes. Remove aluminum foil and cook for an additional 15 minutes uncovered at 375 degrees Fahrenheit. Take the pans out of the oven and leave on the countertop for 35 minutes. When cooled, cover with plastic wrap and place in the refrigerator for 24 hours.
Remove from the refrigerator and use an ice cream scooper to scoop one ball of the batter mixture and put in the middle of the tortilla. Spread egg wash all over the edges of the wrapper and roll it up like a burrito, sealing the ends by folding and pushing the dough together with your fingers. Once done, put in the freezer for an additional 24 hours before frying.
Fill a heavy bottom pot with about half an inch of oil and warm over medium-high heat. Fry one or two at a time, carefully turning to brown evenly on all sides (if you are frying in a saucepan). For a deep fryer, throw the banana spring rolls in the fryer and let them brown. Remove from oil and slice the rolls in half. Serve warm with ice cream, fresh berries, and a drizzle of caramel. Top with fresh mint.