CHICKEN & BANANA EGG ROLL APPETIZER

1 large Whole chicken breast
2 large Firm bananas
2 teaspoons Sesame oil
2 Eggs
2 tablespoons Milk
1/2 cup All-purpose flour
2 teaspoons Flour mixed with
2/3 teaspoon Cold water to make thick -- paste
4 Egg roll wrappers
3 cups Oil for deep-frying

Preparation: Halve chicken breast; lay one half flat and slice through
it horizontally. Repeat with other half. Use rolling pin to roll
breast meat pieces into very thin slices. Brush lightly with sesame
oil. Peel and cut bananas in half to yield two round sections about
length of chicken breasts. Beat eggs with milk.

Wrap thin piece of chicken around section of banana; dredge with flour;
dip in egg mixture. Roll wrapped banana in egg roll wrapper, tucking
sides of wrapper as you roll. Seal end of wrapper with flour paste. At
this point, you can cover and chill or freeze them until ready to deepfry.
Deep-frying: Heat deep-frying oil in wok until bubbles form around a
bamboo chopstick held upright in center of oil. Deep-fry until light
brown; drain.

After rolls have cooled slightly, slice into 1" sections. Serve.
If not serving right away, refry rolls briefly to recrisp, then slice
and serve.