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Banana Wrap with Ice Cream

Banana Wrap with Ice Cream

Chef Manola Sidara

East West Grille, West Hartford, CT



  • 3 very ripe plantain bananas or regular banana
  • ½ Tbsp ground cinnamon
  • 1 pack (20pc) spring rolls wrap
  • 5 cups oil
  • 1 Tbsp roasted sesame or ground cinnamon or powdered sugar
  • ¼ cup passion fruit sauce or chocolate syrup
  • Star fruit
  • Vanilla ice cream (or preferred flavor)
  • Fresh mint


Peel bananas and cut into 3 pieces wide-side approx. 3 inches long and slice half lengthwise into 2 half slices
Separate spring roll wrap.  Place sliced bananas on wrapper.  Roll the bottom of the wrapper up, bring the side in and continue to roll all the way up.  Repeat for the rest of the wrappers and banana slices.
Heat the oil in a wok or med. Size pot to 375°F and deep fry until golden brown
Remove from oil and drain.  Let cool for 10 min. Cut in half slant Place your favorite ice cream on plate, lean banana wrap on the side, pour passion fruit or chocolate sauce on top and sprinkle your favorite topping on.  Add fresh mint and slices of star fruit and serve.
Serves: 4


Recommended wine/beer for Banana Wrap with Ice Cream:

Château des Charmes 2004 Vidal Icewine [Niagara-on-the-Lake, Ontario] 200ml

This dessert amounts to a deconstruction of Bananas Foster reassembled in fried spring rolls to lend it that special Asian twist. Canadian Icewine finds its largest market not in its North American neighbor to the south [an easily accessible market that remains largely ignorant of its virtues], but in its greatest admirers from the Far East. This Château des Charmes is made from the somewhat coarse Vidal grape that has been refined by blending in 10% Riesling. The concentration and intensity of Icewine is better balanced, more refined and more persistent by the inclusion of the noble Riesling. At the end of a meal, the 200ml size is just perfect for four persons.