Directions:

First, lay a single egg roll wrap down so that it lies down like a diamond. Put half a saga banana or half a plantain horizontally on the egg roll wrap. Fold in the left and right corners of the wrapping till it wraps around the banana tightly. Then, fold the bottom corner in till it makes an upside down trapezoid about an inch long. Start rolling the banana upwards, tightly wrapping the banana in the egg roll wrap. When you have about an inch left of loose wrapping at the top, get a drop of water, put in on the top corner and continue to wrap the rest of the banana. The water will work as a glue to stick the wrapping together. Repeat this wrapping process with the rest of your bananas and wrappings. After this, put your stove on high heat. Put a medium saucepan on it and fill the pan with about an inch of cooking oil. Put the wrapped bananas into the pan 2-4 at a time, flipping them occasionally and taking them out once they are golden brown. After all of your wrapped bananas are cooked and golden brown, put your stove on high heat and get another medium saucepan. Combine 1 tablespoon of butter, 1 tablespoon of water, and 3 tablespoons of brown sugar into the pan. Once it is sticky and syrupy, dip a wrapped banana into the syrup and flip it over. Be careful not to overcook or burn your sugar. Once you have covered the wrapped banana, take it out of the pan and put it on a plate. Repeat this process with all of the bananas till all of them are covered in the syrup. Then, they are ready!

Ingredients.

12 saba bananas or plantains cut in half

12 egg roll wrappings

3 tablespoon of brown sugar

1 tablespoon of water

1 tb butter

Cooking oil