1 ripe plantain banana
¼ cup brown sugar
Filipino egg roll paper or 1 package Greek phyllo dough
4 cups vegetable oil for frying
Peel the plantain banana. Cut in half lengthwise and then widthwise, creating 4 equally sized pieces of banana. Coat banana in brown sugar. Place the brown sugared banana on 2-3 sheets of phyllo dough, about ½ inch from the base of the wrapping paper. Roll one to two turns of the banana, before folding the sides of the dough over the bananna. Continue to roll the phyllo dough to the end. Dab finger in some water and moisten the phyllo dough at the edge to seal the egg roll. Set aside in the refrigerator for up to an hour. Heat oil in a frying pan over medium-low heat. Cook each banana egg roll in the hot oil, making sure to turn over the egg roll in the oil so that it cooks evenly. Cook until golden brown, approximately 3-5 minutes. Remove from hot oil and set on a plate with a paper towel to drain oil. Allow to cool 5 minutes before serving with whipped cream or ice cream.