Many, many, maaaany years ago, to celebrate our high school graduation a girlfriend and I went to Disney in Orlando, FL. We were there for two weeks on a tight budget and it was the first time for both of us so we wanted to see everything. Because we were so broke, we weren’t eating very high end, it was mostly breakfast buffets to fill up and get our money’s worth and then we’d get Subway (next door to our motel) for dinner. But I do have one food memory from Disney and that was a banana and chocolate egg roll I had at Epcot. It was diabolical–crispy on the outside and sweet and soft on the inside! So the other day I had some wrappers left from making the Filipino eggrolls and some bananas so I thought I’d make my own version but I’d use almond butter and dip them in chocolate sauce instead of putting the chocolate inside. This couldn’t be easier! Place the eggroll wrapper on the counter in front of you, spread with peanut or almond butter and place half a banana in the center. Roll it once over the banana, fold in the sides, wet the edges and roll it the rest of the way. Fry it in hot oil just long enough to get golden but not long enough for the banana to get mushy–maybe 2 minutes. When I made these I was also making some other recipes for the blog and by the time I’d cooked everything and then finished all of the photos it was several hours later and this was still crispy, delicious perfection and maybe even better at room temperature than it was hot! If you are making these for a crowd as a dessert and are frying other things too (I recommend crab rangoons or the eggrolls I linked to above if you’re going with a theme), just make these first so they don’t take on any other unpleasant savory flavors like fish from the oil. They’ll keep just fine for a few hours until dessert as long as you don’t cover or refrigerate them.
For the chocolate sauce:
Combine 3/4 cup heavy cream with 1 cup chocolate chips in a bowl and microwave for 45 seconds. Stir. Microwave another 30 seconds. Stir. Microwave another 30 if necessary until smooth. Thin with more heavy cream or half and half to get the consistency you want for dipping.