Banana Spring Rolls

Photography by Jacqueline Moss. Styling by Rafael Vencio.

Chef Anthony Marino is always smiling. Whether he’s conducting a cooking class at Don’s Appliances or making an appearance on local television, that sunny disposition empowers all of us to get in the kitchen and try a new thing or two. Here, Chef Anthony shares his recipe for fresh Banana Spring Rolls, with two kinds of pudding for dipping: Green Tea or Black Sesame. Ending your meal with a bit of sweetness and crunch will put a smile on your face.

Check out Chef Anthony’s recipes for Butter Poached Lobster Bao Buns, and Seared Ahi Tuna with Pork Belly and Avocado.

Banana Spring Rolls served with Green Tea Pudding and Black Sesame Pudding

Serves 8

For the spring rolls:

1 qt oil for frying
4 large bananas
¼ cup cinnamon
1 cup sugar
8 spring roll wrappers

In a shallow pan bring oil to 375 degrees. Peel bananas and slice each end, ensuring a rounded shape. Mix cinnamon and sugar together in a separate bowl. Toss bananas in cinnamon-sugar mixture ensuring they are heavily coated.

To roll: place a spring roll wrapper on work surface, start in corner, place banana at edge. Roll to the center tucking the ends as you go. Fry in oil until evenly browned, 3 to 4 minutes. Place on wire rack to remove excess oil and serve warm.

For the green tea pudding:

1 ¼ cup whole milk
¼ cup granular sugar
5 g unflavored gelatin powder
2 tbsp hot water
1 ½ tbsp matcha green tea powder

Place milk and sugar in medium saucepot and bring to a slight boil. Bloom gelatin with boiling water and set aside. Whisk in green tea powder to milk, making sure there are no lumps. Add in gelatin to thicken. Simmer on low for 4 more minutes. Place in bowl, cover, and chill for plating.

For the black sesame pudding:

3 cups water
Salt
½ cup black sesame seeds
½ cup dry-roasted almonds
½ cup brown sugar
1 tsp vanilla
1/3 cup coconut milk
1 ½ tbsp cornstarch
¼ cup chopped mint

Heat water and salt over high heat. Add sesame seeds to coffee grinder and pulse until fine.

Add seeds to salted water and stir until well mixed. Grind almonds in the same coffee grinder in two batches then add to pot and lower heat. Simmer 7 minutes. Strain mixture and place in clean pot. Over low heat, mix in the sugar, vanilla, coconut milk, cornstarch and mint. Stir continuously until all is incorporated. Place in bowl, cover, and chill for plating.

For plating:

Place 3 tablespoons of black sesame pudding on plate using back of the spoon to smear across plate. Repeat same process with green tea pudding on opposite side of plate. Slice spring roll in half and serve in center of puddings.