Bananas Foster Egg Rolls with Rum Sauce are a happy marriage of all the best elements of dessert – crispy, soft, salty and sweet!
The warm caramelized banana filled egg roll pairs perfectly with creamy coconut ice cream and sweet rum sauce.
Ripe banana dessert recipe
I love a good inventive recipe that uses ripe bananas. We all have them and aside from Banana Bread most people don’t know what else to do with ripe bananas other than tossing in the trash. Prevent food waste and learn a few new ripe banana recipes! Like Banana Chiffon Cake, Banana Pudding, Strawberry Banana Muffins and these Bananas Foster Egg Rolls.
Based on my favorite dessert from nationwide chain, PF Changs this is an amazing and delicious inventive ripe banana recipe. After ordering this every time I went to P.F Chang’s I decided to make my own version. It’s similar to turon, the traditional Filipino banana lumpia dessert that P.F Chang’s most likely used as inspiration for their dessert. Like the restaurant chain, I serve my version mine with coconut ice cream. I also add a delicious rum caramel sauce drizzled and served alongside for dipping.
The perfect end for dinner parties. These Banana Egg Rolls have made so many appearances on my table over the years! I love that they can be made ahead of time and quickly fried up while the caramel sauce is warming. An impressive 5 minute dessert that will have your guests in awe of how quickly they came together and how addictingly tasty they are.
Ingredients
- Ripe bananas – or any banana, really. Slightly ripe and even a little green bananas will work in this recipe if that’s all you have.
- Egg roll wrappers – found in the refrigerated section of the grocery store
- Butter
- Dark brown sugar
- Dark rum
- Salt
- Oil – for frying
- Coconut ice cream – also delicious served with vanilla or coffee ice cream or mango sorbet.
Step by step instructions
- In a large skillet heat butter, salt and brown sugar over medium heat. Add rum and stir until smooth.
- Cut bananas in half and place in caramel sauce.
- Cook, swirling slightly and spooning sauce over bananas until just warmed through, 1 – 2 minutes.
- Remove bananas from pan and reduce heat to low to keep sauce warm.
- Set bananas aside to cool.
- Meanwhile, add about 1 1/2″ of frying oil to a pan (enough to cover egg rolls halfway) and heat over medium high.
- Once cool, wrap each banana piece in an egg roll wrapper. Position wrapper with one corner facing you. Place banana in the middle and bring up bottom corner to cover the banana. Fold in the sides, wet top edge with water and roll tightly from the bottom up.
- Test oil by placing one banana egg roll in pan. Oil is ready if it immediately bubbles.
- Place rolls seal side down and fry until golden brown. Flip and cook the other side until golden brown.
- Remove to cooling rack or paper towel lined plate to drain.
- Serve warm with a scoop of coconut ice cream and drizzled with banana rum caramel sauce with a little rum caramel dipping sauce on the side for dipping.
- Enjoy!
Make ahead
Egg rolls can be prepared up until the frying stage and the caramel sauce can be made ahead of time. Store in the refrigerator for up to 2 days. Simply reheat sauce and fry egg rolls before serving. Or wrap and freeze untried egg rolls then fry from frozen.
How to reheat
On the off chance that you have leftovers, I don’t recommend devouring straight from the fridge. Take my word for it, no matter how much they are calling to you it’s best to to reheat them in the oven. So much better reheated and crispy rather than cold or microwaved.
Ingredients
- 6 individual egg roll wrappers
- 3 whole ripe but firm bananas , cut in half to make 6 pieces
- 2 tbsp unsalted butter
- 1/2 cup dark brown sugar
- 1/4 cup dark rum
- 1 pinch salt
Instructions
- In a large skillet heat butter, brown sugar and salt until melted. Add rum and stir until smooth.
- Place bananas in caramel sauce.
- Cook, swirly slightly and spooning sauce over bananas until warmed through, 1-2 minutes.
- Remove bananas and reduce heat to low to keep sauce warm.
- Set bananas aside to cool.
- Add about 1/2″ of oil to a large frying pan and heat over medium high.
- Once cool, wrap each banana piece in one egg roll wrapper. Position wrapper with corner facing you, place banana in the middle and bring up bottom corner to cover. Fold in the sides, wet top edge with water and wrap tightly from the bottom up.
- Place rolls seam side down in hot oil and fry until golden brown. Flip and cook the other side.
- Remove to cooling rack or paper towel lined plate to drain.
- Serve warm with a scoop of coconut ice cream and drizzled with rum caramel sauce.
Nutrition
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Karly
Just another recipe that proves my theory: Everything tastes better in egg roll form. For real, these look AMAZE!!!
Tristin Rieken
Thank you! You can't go wrong wrapped in an egg roll and covered with rum sugar sauce.
Kelly
WOW, I was really hoping to hold up my diet this week but I may need to break that for these. I love using egg roll wrappers but never thought to put bananas in them! Can't wait to try.
Tristin Rieken
They are sooo good! And basically diet approved, right? 😉