1 large whole chicken breast
2 large firm bananas
2 tsp sesame oil
2 eggs
2 tbsp milk
1/2 cup all-purpose flour
2 tsp flour mixed with
2/3 tsp cold water to make thick paste
4 egg roll wrappers
3 cup oil for deep-frying
A Recipe for
Chicken & Banana Egg Roll Appetizer
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This Recipe for Chicken & Banana Egg Roll Appetizer is one of thousands in the Recipes-to-go Asian Cookbook.
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This is a recipe for Chicken & Banana Egg Roll Appetizer from the recipe cookbook of Recipes-to-go (Asian)
Don't take a butcher's advice on how to cook meat. If he knew, he'd be a chef. |
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Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. |
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The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found. |
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Preparation: Halve chicken breast; lay one half flat and slice
through it horizontally. Repeat with other half. Use rolling pin to
roll breast meat pieces into very thin slices. Brush lightly with
sesame oil. Peel and cut bananas in half to yield two round sections
about length of chicken breasts. Beat eggs with milk. Wrap thin piece
of chicken around section of banana; dredge with flour; dip in egg
mixture. Roll wrapped banana in egg roll wrapper, tucking sides of
wrapper as you roll. Seal end of wrapper with flour paste. At this
point, you can cover and chill or freeze them until ready to deep-fry.
Deep-frying: Heat deep-frying oil in wok until bubbles form around a
bamboo chopstick held upright in center of oil. Deep-fry until light
brown; drain. After rolls have cooled slightly, slice into 1" sec-
tions. Serve.
If not serving right away, refry rolls briefly to recrisp, then slice
and serve.
Serves: 6
Chicken & Banana Egg Roll Appetizer Recipe brought to you by Recipes To-Go