1 lg Whole chicken breast

      2 lg Firm bananas

      2 ts Sesame oil

      2    Eggs

      2 tb Milk

    1/2 c  All-purpose flour

      2 ts Flour mixed with

    2/3 ts Cold water to make thick

           -paste
      4    Egg roll wrappers

      3 c  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 deep-fry.
  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" sec- tions.
  Serve.
  If not serving right away, refry rolls briefly to recrisp, then slice and
  serve.
  Submitted By MARNI TUTTLE   On   	WED, 3 JAN 1996
  172528 -0400