Melt butter in a skillet. Add brown sugar and one tablespoon water.
Cook on low heat until the sugar melts and bubbles. Remove from the heat and season with cinnamon, red chili flakes, cayenne pepper and black pepper. Allow to cool to room temperature. The sauce will become very thick at room temp, but re-liquify when heated.
Place one egg roll wrapper on the counter so it’s shaped like a diamond. Place a quarter sized circle of egg yolk on the top of the wrapper. Top with a half banana and some of the sauce. Roll the wrapper around the banana until the halfway point. Tuck the edges and roll tightly. Repeat with the remaining egg rolls.
Deep fry in 350-degree oil until they float and turn golden brown. Remove from the oil and drain on paper towels. Roll in a mixture of 1 part cinnamon and 7 parts granulated sugar.
Place a scoop of vanilla ice cream in a bowl. Arrange two egg rolls in the bowl. Drizzle with chocolate sauce, raspberry sauce, a dollop of whipped cream, a few fresh raspberries, kiwi slices and powdered sugar... YUM!
8 – 7x7 inch egg roll wraps
4 bananas, cut in half, round tips removed
1 egg yolk, beaten
1 quart oil for deep frying
2 tablespoons butter
1 cup brown sugar
1 tablespoon water½ teaspoon cinnamon
¼ teaspoon red chili flakes
¼ teaspoon cayenne pepper
¼ teaspoon black pepper
vanilla ice cream
kiwi, sliced thin
7 parts granulated sugar
1 part cinnamon