Don’t underestimate your capacity for novelty puddings. A rather whimsical creation, this is inspired by a pudding I had at Asian Kitchen restaurant in Wellington.
While they’re ever so slightly fiddly, getting the hang of the fold-and-roll with these spring rolls shouldn’t be too difficult.
Banana Cake Spring Rolls
Makes around 18 small spring rolls
2 large, ripe bananas
1 tsp cornflour
3 tbsp brown sugar
2 tsp ground cinnamon
1 tsp vanilla extract
1 package wonton wrappers
1 tbsp plain oil
2 tbsp sugar
icing sugar, to serve
150 g dark chocolate
½ cup cream
Preheat oven to 220°C and line a baking tray with baking paper.
Mash the bananas thoroughly with the cornflour, brown sugar, 1 tsp cinnamon and the vanilla.
Fill a small bowl with water. Sit the wrapper with one of its corners towards you. Dip a pastry brush (or a finger) in the water, then brush it around the outside of a wonton wrapper. Place a heaped teaspoon of the banana mixture just off centre towards the corner closest to you. Fold up that corner, then fold in the two sides and finally roll up the wrapper away from you to form a sweet little spring roll. Lay it, join-side down, on the baking tray and repeat until you’re out of banana mixture. Brush each spring roll with the oil and sprinkle over a little sugar.
Bake for 15 minutes or until golden and brown in places. Dust with icing sugar, and serve with a dipping sauce made by melting together the chocolate and cream over a low heat in a small pan, and then stirring in the remaining 1 tsp cinnamon.