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.