| 1 | Preparation: halve chicken breast; lay one half flat and slice through it horizontally. |
| 2 | Repeat with other half. |
| 3 | Use rolling pin to roll breast meat pieces into very thin slices. |
| 4 | Brush lightly with sesame oil. |
| 5 | Peel and cut bananas in half to yield two round sections about length of chicken breasts. |
| 6 | Beat eggs with milk. |
| 7 | Wrap thin piece of chicken around section of banana; dredge with flour; dip in egg mixture. |
| 8 | Roll wrapped banana in eggroll wrapper, tucking sides of wrapper as you roll. |
| 9 | Seal end of wrapper with flour paste. |
| 10 | At this point, you can cover and chill or freeze them until ready to deep-fry. |
| 11 | Deep-frying: heat deep-frying oil in wok until bubbles form around a bamboo chopstick held upright in center of oil. |
| 12 | Deep-fry until light brown; drain. |
| 13 | After rolls have cooled slightly, slice into 1" sections. |
| 14 | Serve. |
| 15 | If not serving right away, refry rolls briefly to recrisp, then slice and serve. serves |
