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1
Peel the bananas, removing any strings as you work.
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2
Cut each in half crosswise, then halve each lengthwise.
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3
You now have 12 pieces.
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4
Put the brown sugar on a plate and coat the bananas with the sugar.
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5
Most of it will stick to the cut sides.
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6
Set aside.
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7
Line a baking sheet with parchment paper.
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8
For each spring roll, place a skin, smooth side down, on your work surface.
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9
Horizontally position a piece of sugared banana slightly below the center of the skin.
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10
Bring up the bottom flap to cover the banana, brush some beaten egg on all of the exposed edges to ensure a good seal, fold in the sides, then roll it up cigar style (see page 75 for guidance).
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11
Set the finished rolls, seam side down, on the baking sheet.
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12
Cover the spring rolls with a kitchen towel to prevent drying.
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13
To fry, heat 3/4 inch of oil in a wok, saucepan, or deep skillet over medium-high heat to about 350F on a deep-fry thermometer.
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14
(If you dont have a thermometer, stick a dry bamboo chopstick into the oil; if bubbles rise immediately to the surface and encircle the chopstick, the oil is ready.)
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15
Fry a few spring rolls at a time to prevent crowding, turning as needed, for about 3 minutes, or until golden brown.
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16
In the last 30 seconds or so, the sugars will have melted and leaked a bit.
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17
The frying may get louder and be somewhat dramatic.
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18
Slightly reduce the heat to brown the skins sufficiently, if needed.
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19
Once the rolls are browned, use a skimmer to scoop them up, briefly rest them on paper towel (they will stick to the paper if left too long), then transfer to a communal platter or individual plates.
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20
Adjust the oil temperature, as needed, then repeat with the remaining rolls.
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21
Let cool for 1 minute before diving in.
