Tempura Chocolate Banana Rice Paper Rolls
BANANA, CHOCOLATE… AND RICE PAPER?
These chocolate banana rice paper rolls are light and crispy with a soft, mochi-like center. Then BAM! Sweet banana and warm, gooey chocolate melt together in the middle. Why didn't anyone think of using rice paper like this?
INGREDIENTS
- Vegetable oil, enough to fill a 6-quart pot 2 to 3 inches deep without passing the halfway mark (about 60 ounces)
- 3 medium bananas, each cut into 4 pieces
- 2 Hershey's chocolate bars, broken into small pieces
- 12 rice-paper sheets (2 sheets per roll)
- 1 bag (or 114 grams) of Ms. Wong's Tempura Mix
- ½ cup ice-cold water
Tools and Supplies
- Deep 6-quart pot
- Clip on oil thermometer (optional but highly recommended)
- Wide shallow dish for soaking the rice paper
- Cutting board or clean work surface for rolling
- 2-quart bowl for the batter
- Whisk
- Tongs
- Skimmer
- Cooling rack and tray
Directions
STEP 1: Heat the Oil
Pour 2 to 3 inches of vegetable oil into a deep 6-quart pot, no more than halfway full, and heat to 360°F.
STEP 2: Prep the Rolls
Quarter each banana. Working with one rice-paper sheet at a time, soak it in cold water for 30 to 45 seconds, until soft and pliable. Place the softened sheet on a wet cutting board or clean work surface.
Add 1 banana piece, top it with 4 pieces of chocolate, then add a second banana piece. Roll tightly and keep the finished roll on a wet surface so it does not stick. Soften a second sheet and wrap the roll again.
The second sheet is the secret to that mochi-like chew. It also covers up the first wrap if yours looks as questionable as mine did. 🥴
STEP 3: Batter Up
Gently mix 1 bag (114 grams) of Ms. Wong's Tempura Mix with ½ cup ice-cold water until just combined.
STEP 4: Fry Fearlessly
Dip each roll in the batter and carefully lower it into the 360°F oil. Fry in 2 batches for about 1 minute per batch, until lightly golden and crispy.
⭐ Pro tip: Use the skimmer to clear loose crumbs from the oil, then let it return to 360°F before the second batch.
STEP 5: Serve and Enjoy
Move the rolls to a cooling rack and serve immediately. The outside is crisp, the rice paper stays pleasantly chewy, and the chocolate in the middle is warm and melty.
