P.F. Chang's China Bistro, Inc.'s 40-plus restaurant chain, operating in 19 states, owes much of its success to founder Paul Fleming's unique idea of pairing oriental cuisine with American-style service. At the outset, when he opened the first of the restaurants in Scottsdale, Arizona, Fleming broke with the traditional Chinese restaurant format. With his collaborator, chef Philip Chiang, he devised a comparatively limited menu that featured far fewer dishes than the menus of typical, full-service, Chinese restaurants. Incorporating an American steak house dining style and a formidable selection of wines and cheeses, P.F. Chang's offers such additional oriental restaurant anomalies as espresso and cappuccino. Although P.F. Chang's China Bistros are stylish in decor, displaying motifs from the Ming and T'ang Dynasties and hand-painted murals, the dishes are moderately priced, partly because one of Fleming's aims was to provide high quality but affordable Chinese food for "the masses."

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Banana Spring Rolls



BANANA SPRING ROLLS
PF Chang's Restaurant Copycat Recipe

Spring Rolls:
3-4 ripe Saba bananas (or cooking bananas)
8 wonton wrappers / egg roll wrappers
1/4 cup brown sugar
1/8 teaspoon Chinese five spice mix (available at Asian markets or online)
jack fruit in can (optional)
oil for frying

Caramel Sauce: (or you can just buy it ready made)
1 cup sugar
4 tablespoons water
2 tablespoons light corn syrup
1/2 cup heavy cream
2 tablespoons butter

Preheat oil to 350 degrees in a saucepan or a deep fryer.
Set two small bowls side by side, one with a scoop of brown mixed with the five spice, one with water. Separate the egg roll wrappers you are going to use, one per half banana.

Wrapping the bananas: Cut banana in half crosswise and place in the wrapper. Add slices of jackfruit and sugar mix (amount depends on your preference) Spread water all over the edges of the wrapper and roll it up like a burrito, sealing the ends by folding and pushing the dough together with your fingers. If a halved banana is too long, trim the edges to fit the dough. Prepare all the banana pieces before frying.

Frying: Fill a heavy bottom pot with about 1/2 inch of oil and warm over medium-high heat. Fry one or two at a time, carefully turning to brown evenly on all sides (if you are frying in a saucepan).

For deep fryer: Just throw the banana spring rolls and let it brown. Remove from oil and slice rolls in half. Serve warm over ice cream, with berries and a drizzle of caramel.

To make the Caramel Sauce: Combine the sugar, water, and the corn syrup in a large saucepan and stir with a wooden spoon over medium heat until sugar is dissolved.
Increase the heat to medium high, and bring to a boil.

Do not stir from this point on, but instead swirl the liquid around the pan so that the caramel doesn’t burn. Continue to cook until the caramel turns an even amber color then remove from the heat and let stand for about 30 seconds.

Be careful here, Pour the heavy cream into the mixture. The mixture will bubble up significantly and is very hot. Stir the mixture with a spatula scraping the sides of the pot and combining all the ingredients, again be careful. Add the butter and stir until combined. As you stir you will see the caramel come to the consistency that you want and look like caramel.
Let cool for a few minutes and then drizzle over your dessert. This recipe makes about 1 1/4 cups.



Frontier Five Spice Powder

About the Product
1.92 Ounce Bottle
A Chinese spice blend that includes all five tastes (sweet, sour, bitter, salty and hot)
All-Natural, Non-GMO Verified
Non-Irradiated, Kosher





2 comments:

  1. oh its delicious desert banana with ice cream also its ingredients are easily available in the market in every season

    ReplyDelete