Chicken & Banana Egg Roll Appetizer Recipe

3 cups of Oil (to deep-fry)
1 big Whole chicken breast
2 Eggs
4 pcs. Egg roll wrappers
2 big bananas (firm)
1/2 cup flour (all-purpose)
2 tsps. Sesame oil
2 tbsps. Milk
2 tsps. Flour mixed together with
2/3 tsp. Cold water to form a thick pasty mixture

To pre prepare: Slice the chicken breast in half. Lay 1 half flat on the cutting board them slice it horizontally then repeat this way of slicing for the other chicken breast half. With the use of a rolling pin, roll out the pieces of breast meat in very thin slices then brush the slices very lightly using the sesame oil.

Bananas should be peeled then cut into half in order to get 2 round sections that are about the length of the chicken breasts. In another bowl, beat the eggs together with the milk.

Then, wrap the thinly rolled out pieces of chicken all over the banana sections then pat it with the flour and make sure that everything is covered well then dip it in the egg and milk mixture.

Next, roll the wrapped bananas in the egg roll wrappers and make sure that you tuck the sides of the wrapper while rolling them.

The end of the wrapper should then be sealed using the flour pasty mixture. During this time you can actually cover the wrapped bananas then store them in the refrigerator either chilled or frozen until they are ready for serving.

To deep-fry: Just heat the oil on a wok just until the oil bubbles up around a chopstick if you put the stick in the center.

Then, you can deep-fry the banana pieces until they are browned lightly then drain them on paper towels. After the rolls have cooled a little, just cut them in 1-inch sections then serve.

Best served hot. If you are not going to serve them now, you can just fry them up again just to make them crisp prior to cutting them up in sections.