Listen, I gotta go take some pictures of coloured leaves before this country turns into a barren depression-coloured wasteland (aka my birthday month! #Novemberbabyproblems), so this post is going to be short and sweet.
Much like the amount of time these crispy, gooey, decadent fried nutella treats are going to last outside your tummy.
Don’t be overwhelmed: these are SO easy, and quick to make, so you can get them into you in no time.
Things you will need:
-1 package of egg roll wrappers
– perfectly ripe (for eating, not for baking) bananas
– Icing sugar (optional)
– Oil (I only had olive oils on hand – I used the “light” one for this – and it worked fine)
First, you’re gonna pour some oil into a skillet until it is about 1/4 inch deep (at least). Heat skillet over medium heat.
Then, pull out your egg roll wrappers. (I find them in the produce aisle). In Canada, they generally are packaged like this:
Place an egg roll wrapper on flat surface, and with the tip of your finger, wet the whole perimeter of the wrapper with some water mixed with a bit of cornstarch (or just use water in a pinch).
Then, spread a dollop of nutella (about 1.5 Tbsp) in the centre of the wrapper like so:
Throw some chopped bananas on the nutella bed.
Then, fold this puppy up, ignoring the nutella finger prints:
At this point, you’re supposed to roll it up like an egg roll, but I forget to take pics of that. (I also fried one as a flat pastry pocket, as above, and it was delish, so you could just stop at this step and fry, fry away).
Drop the flavour bombs into your hot oil (test it first with a droplet of water to make sure it’s gonna sizzle – if it’s too cool, the rolls will absorb too much oil and be greasy/soggy) and fry on all sides until golden. It should take around 30 seconds. Just watch them. When they look done, they’re done :).
Sprinkle ’em with icing sugar, or drizzle with caramel sauce, or more nutella! No boundaries.