BANANA SPRING ROLLS
makes 6 spring rolls

1 baby banana, sliced into 1” strips
10 peanuts, roasted and roughly smashed
1/2 granny smith apple, cut into 2” sticks (if you do them ahead of time, soak them in lemon water to prevent oxidization)
1/3 cup cold heavy cream plus 2 tbsp room temperature heavy cream
1/2 cup sugar
just enough water to saturate the sugar
square dumpling/wonton wrappers
1 tsp sea salt (optional)

For the caramel sauce, heat the sugar and water in a small pot. Once it becomes golden brown, add the 2 tbsp room temperature heavy cream being careful of the bubbles and steam. Remove from heat and whisk together.

In a small bowl, mix half the peanuts with the banana and 1 tbsp caramel sauce. Lay out one square dumpling wrapper. Using your finger, rub water on two adjacent sides of the square. Spoon banana mix into the center of the wrapper. Starting from the bottom point of the wrapper, start rolling the spring roll up, fold in the sides and finish the roll. Repeat this process until you have the desired amount of rolls. Deep fry until they are golden brown. Allow to drain and cool on paper towel.

In a separate bowl, whip the cold heavy cream with 2 tsp sugar until stiff peaks form.

In another bowl, mix the apples, the remaining peanuts and additional caramel together.

Place cooled spring rolls on a plate, top with whip cream, then caramel apple salad. Sprinkle with sea salt if desired.

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