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rainbowfoodschool.com Golden Banana Crispy Rolls
Recipe Asian Appetizers and Snacks rainbowfoodschool.com_
rainbowfoodschool.com Golden Banana Crispy Rolls
Recipe Asian Appetizers and Snacks rainbowfoodschool.com_
rainbowfoodschool.com Golden Banana Crispy Rolls
Recipe Asian Appetizers and Snacks rainbowfoodschool.com_

Golden Banana Crispy Rolls

Indulge in the delightful flavors of Golden Banana Crispy Rolls, a fusion of sweet bananas and flaky pancake layers. These bite-sized treats are rolled with whole bananas, brushed with golden egg yolk, and sprinkled with sesame seeds for an extra nutty crunch. Air-fried to perfection, they boast a crisp, golden exterior and a soft, caramelized banana filling. Perfect as a snack or dessert, these rolls are quick, easy, and sure to impress your family and friends!

Ingredients:

  • 2 large bananas
  • 2 sheets of pre-made hand-grasped pancake dough (or store-bought pastry dough)
  • 1 egg yolk (for brushing)
  • 1 tablespoon black sesame seeds (for garnish)

Instructions:

  1. Prepare the Pancakes:

    • Lay one sheet of hand-grasped pancake dough flat on a clean surface. Place a peeled banana on the edge of the dough.
  2. Roll the Dough:

    • Gently roll the dough around the banana, wrapping it tightly to form a log. Seal the edge by pinching it closed.
  3. Cut and Garnish:

    • Cut the banana roll into 1-inch slices. Arrange the slices on a baking tray lined with parchment paper.
    • Brush the tops of each slice with egg yolk and sprinkle sesame seeds evenly over them.
  4. Air Fry the Rolls:

    • Preheat your air fryer to 180°C (356°F). Place the rolls into the air fryer basket in a single layer.
    • Bake for 10 minutes, or until the rolls are golden brown and crispy.
  5. Serve and Enjoy:

    • Remove the rolls from the air fryer and let them cool slightly. Serve warm as a snack or dessert for a crispy, sweet treat!
    • rainbowfoodschool.com Golden Banana Crispy Rolls Recipe Asian Appetizers and Snacks rainbowfoodschool.com_
    • Make Hand-Grasped Pancake (手抓饼) at home:

      Ingredients

      • 2 cups (250g) all-purpose flour
      • 1/2 teaspoon salt
      • 3/4 cup (180ml) hot water
      • 2 tablespoons vegetable oil (plus extra for cooking)
      • 1/4 cup chopped scallions (optional)
      • 2 tablespoons softened butter or lard (for layering)

      Instructions

      1. Make the Dough:

      • In a mixing bowl, combine the all-purpose flour and salt. Gradually pour in hot water while stirring with a spoon or chopsticks.
      • Once the dough begins to come together, knead it on a lightly floured surface until smooth and elastic (about 8–10 minutes).
      • Cover the dough with a damp cloth and let it rest for 30 minutes.

      2. Prepare the Layers:

      • Divide the dough into 4 equal portions and roll each portion into a smooth ball.
      • Roll out one ball into a thin, round sheet using a rolling pin. Brush the surface with a thin layer of softened butter or lard and sprinkle with chopped scallions (if using).

      3. Create the Layers:

      • Roll the sheet of dough into a tight log, then roll the log into a spiral (like a cinnamon roll).
      • Flatten the spiral gently with your palm, then use the rolling pin to roll it out into a thin pancake (about 6–8 inches in diameter). Repeat for the remaining dough portions.

      4. Cook the Pancakes:

      • Heat a non-stick skillet or frying pan over medium heat and add a small amount of oil.
      • Place a pancake in the skillet and cook for 2–3 minutes on each side, or until golden brown and crispy. Flip occasionally to ensure even cooking.
      • Repeat with the remaining pancakes, adding more oil as needed.

      5. Serve:

      • Stack the pancakes and lightly crush them with your hands (optional) to separate the layers, giving them the characteristic "hand-grasped" texture.
      • Serve warm as a snack or side dish. These pancakes are great plain or paired with dipping sauces, fried eggs, or fillings like ham and cheese.
      • Premade Pancake dough:

      • make several dough in advance, flatten and separate using parchment papers, frozen in freezer. Take one and wait for a few minutes for it to defrost. Use when needed. 

     

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