Recipe - Banana And Kiwi Spring Rolls

3 lg Firm; ripe bananas
3 md Firm; ripe kiwi, peeled and
cut or sliced up (up to 4)
6 Spring roll wrappers (6 and
One half inches each), thawed,
if frozen
3 tablespoon (packed) light brown sugar
1 lg Egg white; lightly beaten
Peanut oil; for deep frying
Confectioners' sugar; for
dusting the roll

Somehow I don't think these are exactly what you're looking for. But these
are good recipes, so I'm taking the opportunity to post them anyway. These
all came from a cookbook I cannot recommend enough, The Terrific Pacific
Cookbook.

Cut a banana in half lengthwise. Place one banana, cut side up, on your
work surface, and on it position 3 to 5 of the kiwi slices (or as many as
will fit without overlapping the slices). Top with the other banana half.
Holding the banana firmly, cut it in half crosswise. Repeat with the
remaining banana and kiwi. Place a spring roll wrapper on the work surface
with a corner facing you. Place a stuffed banana half horizontally across
the middle of the wrapper. Sprinkle the banana with 1 One half teaspoons of the
brown sugar. Fol dthe bottom corner of the wrapper over the banana and tuck
it under. Fold in the sides and roll the banana almost up to the end. Brush
the top corner with a little egg white, roll up and press firmly to seal.
Prepare the rest of the rolls in the same fashion. Pour oil to a depth of 2
inches into a wok or deep skilled and heat over mediumhigh heat to 375.
Fry the rolls, three at a time, until deep golden, about 4 minutes. Turn
several times during the frying process. Using tongs or a slotted spoon,
transfer to a double layer of paper towels to drain. Repeat with the rest
of the rolls. Place the rolls on individuals plates, sprinkle with
confectioners' sugar. If you like, top with a dollop of CoconutRum or
other whipped cream. Serve at once. Posted to TNT Prodigy's Recipe
Exchange Newsletter by "Mandy Rose Bell" mbell@cdsnet.net on Jul 29,
1997