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Here's everything you need for these copycat P.F. Chang's banana spring rolls. If you can't find jackfruit, you can omit it and the spring rolls will still taste good.

Ingredients to Gather

3-4 ripe Saba bananas (or cooking bananas)
8 wonton wrappers / Egg roll wrappers
¼ cup brown sugar
⅛ teaspoon Chinese five spice mix* (available at Asian market)
jack fruit in can (optional)
oil for frying

Caramel Sauce (or you can just buy the ready-made one)
1 cup sugar
4 tablespoons water
2 tablespoons light corn syrup
½ cup heavy cream
2 tablespoons butter

Directions to Follow

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.

Now you're ready to start frying. To do this, pour about half an inch of oil into a pot with a heavy bottom, and then warm it over medium-high heat. Fry the spring rolls one or two at a time, gently turning them so they brown evenly on all sides. If you're using a deep fryer, however, just toss the spring rolls in and let them brown.

To make the caramel sauce, combine the sugar, water, and the corn syrup in a large saucepan, heating over medium heat until the sugar is dissolved, stirring with a wood spoon. Raise the heat to medium-high until the mixture begins to boil, and instead of stirring the mixture, swirl the liquid so that the caramel doesn't burn. Cook until the caramel turns amber, and then remove the mixture from the heat and let it stand for about 30 seconds. Now, add the heavy cream and use a spatula to stir the mixture, scraping the sides of the pot to combine all of the ingredients. Add the butter and stir until combined, and then let cool for a few minutes before pouring over the spring rolls.

When the springs rolls are done, take them out of the oil and cut them in half before serving over pineapple-coconut ice cream, with berries and a drizzle of caramel. (They're best served warm.)

Have you ever had P.F. Chang's banana spring rolls? What do you think of this copycat recipe? Share your thoughts in the comment section below!

Article Source: Recipe Secrets