Wolfgang Puck’s Obachine Restaurant Banana Nut Roll
This sweet version of spring rolls are from Wolfgang Puck’s Obachine restaurant in Beverly Hills. Although they are a bit of a fuss to make, you can make it easier for yourself by buying the caramel sauce.
Make Sauce
1 cup sugar
1/2 cup water
3/4 cup whipping cream
1 1/2 tablespoons dark rum
Make Rolls
12 won-ton wrappers
3 small banana - peeled and quartered
1/4 cup toffee bits (like Skor) - chopped
1/4 cup walnuts - toasted and chopped
vegetable oil for deep frying
powdered sugar
Chinese five spice powder
Make Sauce
Stir sugar and 1/2 cup water in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat and boil until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan
occasionally, about 12 minutes. Reduce heat to low. Add cream (mixture will
bubble vigorously) and stir until caramel bits dissolve. Remove from heat.
Mix in rum. (Can be made 1 day ahead. Chill. Before serving, rewarm over low
heat, stirring occasionally.)
Make Rolls
Arrange 4 spring roll wrappers on work surface (keep remainder covered).
Place 1 banana piece diagonally across 1 corner of each wrapper. Brush
opposite corner with water. Drizzle each banana with 1 teaspoon caramel
sauce, 1 teaspoon toffee bits and 1 teaspoon walnuts. Fold in wrapper
corner closest to banana. Roll wrapper over banana once, then fold in sides
and roll up as for egg roll, pressing ends to seal. Repeat filling and
rolling remaining wrappers. (Can be made 2 hours ahead. Cover and chill.)
Pour enough oil into heavy large saucepan to reach depth of 3 inches. Heat
oil to 375°F. Working in batches, fry rolls in oil until deep golden brown,
turning frequently, about 3 minutes per batch. Using slotted spoon, transfer
rolls to paper towels and drain. Arrange 2 rolls on each plate. Sift
powdered sugar over. Sprinkle with five-spice powder. Drizzle caramel sauce
around rolls and serve.
Servings: 4