8 bamboo skewers, presoaked in water
4 cups canola oil
8 egg roll wrappers (7-inch square)
2 Tbsp honey
4 bananas, peeled, cut into chunks (2-inch or smaller)
1/2 fresh pineapple, peeled, cut into chunks
1 mango, peeled, cut into chunks
Powdered sugar and/or sweetened coconut
Heat canola oil until bubbling in a 12-inch frying pan. On a wooden cutting board, lay out one egg roll wrapper with one point toward you. Using a pastry brush, brush wrapper with honey. At the bottom point, carefully poke a hole from the outside and gently pull skewer through. Place in order on skewer: banana, pineapple and mango chunks. Poke top of skewer back through wrapper at top of point. Roll up wrapper from one side to the next, like an envelope. Fold in edges as you roll. Brush additional honey on the wrapper and ?seal? the skin. Deep fry skewers, two at a time, (vary for size of pan, skewers) turning rapidly to quickly and evenly brown all sides. Drain on paper towels. Roll in powdered sugar or coconut. Garnish as desired. Makes 8 or more skewers, depending on size of chunks.
Did you know Riverbender.com is free for you thanks to our awesome advertisers? We noticed you're using an ad block software. Help us spread the word and give our sponsors some exposure by disabling your ad blocking service for Riverbender.com.