Michelle Cooks: Banana Caramel Egg Rolls
We’re celebrating Banana Day with some banana egg rolls. Decadent and guilt-free.
- 1 medium banana
- 2 large square egg roll wrappers (stocked with the tofu in the refrigerated section of the market)
- 2 tsp. light whipped butter or light buttery spread
- 1/8 tsp. cinnamon
- 1 tsp. light caramel dip (like the kind by Marzetti)
Slice banana in half crosswise, for a total of 2 pieces.
Lay an egg roll wrapper flat on a dry surface. Place a banana half a little below the center of the wrapper.
Moisten all four edges by dabbing your fingers in water and going over the edges smoothly. Fold the sides about 3/4 inch toward the middle, to keep banana in place. Roll up the wrapper around the banana and continue to the top. Seal with a dab of water.
Repeat to make a second egg roll.
In a small microwave-safe bowl, mix butter with cinnamon. Microwave for 10 seconds, or until melted. Evenly brush over egg rolls.
Bring a skillet sprayed with nonstick spray to medium heat. Rotating occasionally, cook egg rolls until golden brown and crispy, about 6 minutes.
Drizzle with caramel.
MAKES 2 SERVINGS
(For more recipes like this, visit hungry-girl.com).