There are probably as many varieties of bananas in the Philippines as there are varieties of apples here in the U.S. Much like the Granny Smith variety of apples which is best for baking, the saba variety of bananas is best for cooking in meat stews, ginataan (with coconut milk), banana fritters (maruya) or TURON (banana rolls), to name a few.
My friend Zenny from San Diego shared with me her recipe of a dessert that combines cream cheese and Ricotta cheese with fruits, wrapped in eggroll wrappers then fried just like spring rolls.
This is how I did it:
I took that idea with a twist.
I sliced the bananas into thirds, lengthwise, and rolled each slice in brown sugar. Then I put a piece of string cheese on the banana. On top of the cheese I lined up some frozen berries, i.e. raspberries and blueberries, and wrapped them in eggroll wrappers. Fried them in hot oil until golden brown and crispy.
The result? Ahhh, to die for!!
This is an absolute "must try" version!! It is really, really good, I swear!
This is a cross between banana cream pie and raspberry cheesecake without the creaminess, but instead it has the wonderful crunchiness from the eggroll wrapper with the caramelized sugar.
You may wonder how the wrappers may have some caramelized sugar?
The brown sugar that coated the banana pieces melts and oozes out through the wrappers so when they are fried in the oil, will result in a very nice caramelization outside the wrapper.
I experimented this with just the mozzarella cheese in between slices of bananas. Although it is sweet, gooey, stringy, cheesy and delish I like the ones with frozen raspberries much, much better. I don't care much for the blueberries though.