Jeremy, Craig, and I went out to eat with my parents last week; my father is suffering from congestive heart failure, and he's not doing well. Yesterday, though, was his 86th birthday!
While at lunch, I was fixated upon egg rolls even though we weren't eating at a Chinese restaurant. I'd looked at the menu online ahead of time - with some hope of being able to narrow down my options, given my infamous lack of decision-making ability when presented with too many delicious things to try - and found two particularly noteworthy items: a Reuben egg roll and the Banana Caramel Fried Cheesecake.
The latter was a crisp, banana-and-cheesecake-filled egg roll, served with a drizzle of caramel sauce. And, well ... since I have a pretty hefty sweet tooth, I needed to make my own. This one jumped to #1 on the "to do" list.
Sweet, creamy, crispy, and with the caramel sauce to complement it, this is a dessert that completely seduces you!
My father didn't order any dessert on the day we met for lunch. He wasn't very hungry - that's what he told our waitress, anyway. He ordered just a cup of chili ... but then he ordered, and ate, a second one, too ... :)
Banana Cheesecake Egg Rolls
8 ounces cream cheese, softened
1 teaspoon vanilla extract
1/4 cup sugar
4 small bananas, divided
12 egg roll wrappers
oil for frying
caramel sauce, for serving (use this recipe to make your own, or purchase a jar)
In a large mixing bowl, beat together cream cheese, egg, vanilla, sugar, and 2 bananas with an electric mixer; mixture will not be completely smooth. Stir in remaining 2 bananas, mashed.
In a very large skillet, heat 1" oil over medium-high heat until a drop of water sizzles when splashed into it.
One by one, lay an egg roll wrapper onto the countertop; place 1/4 cup banana filling into the center.
Fold the sides of the wrapper over the filling.
Fold the closest edge up.
Holding the furthest edge up a bit, continue to roll up from the closest edge. (The filling is fairly liquid, though it cooks up nicely when the egg rolls are fried; so you will need to balance the egg roll a bit while rolling it, to keep the filling inside rather than having it ooze out.)
Dampen the visible edge with a bit of water to help seal.
Place the egg rolls into the oil and cook for 3 minutes per side, until golden. Drain on paper towels, then serve with caramel sauce.