Image by Meghan Hickey
...and for dessert
Issue #33
Star anise banana roll: a tropical snack for paper lovers
By Caitlin Levin
Published: September 1st, 2007 | 12:00am
INGREDIENTS
• 4 small, firm bananas
• 1 mango
• 2 tablespoons unsalted butter
• 1/2 cup orange juice
• 1 tablespoon brown sugar
• 1/8 teaspoon ground star anise
• 8 pieces of Vietnamese rice paper
(also known as Vietnamese spring roll skin Banh Tra Ng)
(serves eight)
DIRECTIONS
1. Mix together and dissolve brown sugar, star anise,
and orange juice in a bowl.
2. Peel and cut the mango into eight strips (3 inches long by 1 inch thick).
3. Peel and cut bananas in half, then cut each half into quarters lengthwise so that each banana is cut into eight strips.
4. In a pan, melt the butter over medium heat. Place the bananas in the pan and sauté until they are slightly brown (one to two minutes). Be careful to keep the pieces intact.
5. Add the orange juice mixture and let the bananas cook until the sauce is thick (about five to eight minutes). Set aside to cool.
6. Place rice paper sheets one at a time into warm water for about five minutes or until pliable, then pat dry.
7. To assemble, place one strip of mango and four pieces of the banana in the center of a rice paper sheet. Fold the bottom half over the fruit, and then tightly roll once. Tightly fold both sides to the middle and then tightly roll the rest of the way.
8. To serve, cut each roll in half at an angle with a sharp knife. Garnish with dipping sauce and a sprig of mint or a beautiful flower.
Sour Cream Dipping Sauce
• 1 cup sour cream
• lemon juice
• lemon zest
• 2 tablespoons brown sugar
DIRECTIONS
Zest lemon and mix with sour cream, brown sugar, and the juice from the lemon. Set aside and refrigerate until ready to serve.
Comments
Please login to be able to comment on this article.
more