Banana Spring Rolls from PF Chang's feature sweet, ripe bananas wrapped in a golden, crispy spring roll pastry, served with a warm caramel dipping sauce that perfectly complements the fruity sweetness with a rich, indulgent finish.
Equipments
- Knife
- Cutting board
- Mixing bowl
- Spoon
- Spring roll wrappers
- Pastry brush
- Deep fryer or deep, heavy-bottomed pot
- Slotted spoon or tongs
- Plate lined with paper towels
- Small saucepan (for caramel sauce)
- Whisk (for caramel sauce)
- Serving plate
Ingredients
- 2 ripe bananas
- 8 spring roll wrappers
- 1 egg (for egg wash)
- Vegetable oil (for frying)
- 1/2 cup granulated sugar (for caramel sauce)
- 2 tablespoons unsalted butter (for caramel sauce)
- 1/4 cup heavy cream (for caramel sauce)
- Pinch of salt (for caramel sauce)
Ripe bananas should be soft but not overly mushy to ensure a sweet and smooth texture inside the crispy spring roll wrappers. Use fresh spring roll wrappers to achieve the perfect golden and crunchy finish after frying. For the caramel sauce, granulated sugar should be melted carefully to avoid burning, and heavy cream should be added slowly to create a rich, creamy consistency. An egg wash helps seal the rolls tightly, preventing oil from seeping in during frying and keeping the texture crisp. Your Banana Spring Rolls from PF Chang's copycat menu will combine sweet bananas and luscious caramel for a deliciously indulgent dessert experience.
Instructions
- Peel and slice the bananas in half, then slice each half lengthwise to make 8 pieces.
- Lay out a spring roll wrapper with a corner facing you.
- Place a piece of banana near the corner closest to you.
- Roll the wrapper over the banana once, then fold in the sides.
- Brush the exposed edge of the wrapper with egg wash.
- Continue rolling tightly to seal the spring roll.
- Repeat with remaining banana pieces and wrappers.
- Heat vegetable oil in deep fryer or heavy pot to 350°F (175°C).
- Fry the spring rolls in batches until golden brown and crispy, about 2-3 minutes.
- Remove with a slotted spoon or tongs and drain on a paper towel-lined plate.
- In a small saucepan over medium heat, melt sugar, stirring until it becomes amber-colored caramel.
- Whisk in butter, heavy cream, and a pinch of salt until smooth and well-combined.
- Transfer spring rolls to a serving plate.
- Serve immediately with warm caramel sauce for dipping.
Substitution
Banana Spring Rolls from PF Chang's copycat menu offer a delightful combination of sweet, ripe bananas enveloped in crispy spring roll wrappers with a luscious caramel dipping sauce. If ripe bananas are unavailable, plantains can be used as a firmer alternative, though the sweetness will vary. You can substitute heavy cream in the caramel sauce with coconut cream for a dairy-free option while maintaining richness. Make sure to brush the wrappers lightly with egg wash to ensure they seal properly and achieve a golden, crispy texture during frying. Use a thermometer to maintain oil temperature around 350degF for even cooking and to avoid greasy rolls.
Tips
Ensure the banana slices are firm and not overly ripe to prevent soggy spring rolls during frying. When sealing the spring rolls with egg wash, brush generously to avoid any oil seepage that can cause the wrappers to burst. Maintain the oil temperature at a consistent 350degF (175degC) to achieve a crispy, golden exterior without absorbing excess oil. Serve your Banana Spring Rolls promptly after frying to enjoy the contrast between the warm, crispy shell and the gooey banana filling with the rich caramel sauce.
Nutritions
Banana Spring Rolls provide a tasty treat combining ripe bananas, which offer dietary fiber, potassium, and natural sugars for quick energy. The spring roll pastry adds carbohydrates and fat from the frying process, while the caramel dipping sauce contributes a rich source of sugars and fats from butter and heavy cream. Moderation is key due to the added sugars and fried components, which increase calorie density. You can enjoy this dessert as an occasional indulgence balanced with nutrient-rich foods throughout your day.
Storage
Store leftover Banana Spring Rolls in an airtight container lined with paper towels to absorb excess moisture and maintain crispiness. Refrigerate promptly and consume within 1-2 days to preserve the texture and freshness of the banana filling. Reheat gently in an oven or air fryer at 350degF (175degC) for a few minutes to restore the crispy exterior before serving.
Variation or Alternatives
For a unique twist, you can substitute ripe mango or apple slices for bananas, adding a different fruity flavor and texture to your spring rolls. Consider incorporating a sprinkle of cinnamon or nutmeg on the fruit before wrapping to enhance aroma and taste. Instead of deep-frying, trying baking the spring rolls at 400degF (200degC) for about 15 minutes offers a healthier option while maintaining crispiness. Your caramel sauce can be enriched by adding a splash of vanilla extract or a pinch of sea salt to create a more complex flavor profile.
Allergies
Banana Spring Rolls contain common allergens such as eggs in the egg wash and dairy from the unsalted butter and heavy cream used in the caramel dipping sauce. If you have allergies to eggs, dairy, or gluten from the spring roll wrappers, you should exercise caution before consuming this dish. Always check ingredient labels and inform restaurant staff about your allergies to ensure your safety.
Why this recipe?
Banana Spring Rolls from PF Chang's restaurant are beloved for their perfect balance of crispy texture and sweet banana flavor, making them a delightful dessert option. The golden, flaky wrapper encases warm, caramelized bananas, offering a satisfying contrast that captivates taste buds. You'll find that mastering this dish at home allows you to recreate the indulgent taste and enjoy a freshly made treat anytime. Crafting a copycat version ensures you capture the authentic blend of flavors and textures unique to PF Chang's signature dessert.