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1 lg Whole chicken breast
2 lg Firm bananas
2 ts Sesame oil
2 Eggs
2 tb Milk
1/2 c All-purpose flour
2 ts flour mixed with
2/3 ts Cold water to make thick
-paste
4 Egg roll wrappers
3 c Oil for deep-frying
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.
Submitted By MARNI TUTTLE On WED, 3 JAN 1996
172528 -0400
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