Surprises can be sweet. I've talked a bit about surprises before -- about how I'm kind of in the middle, loving to surprise other people but enjoy being "in the know" myself.
I realized that the reason I had this outlook was because I had never really, truly been surprised before. When I was little, I would always plan my little birthday parties down to the napkins. I peeked behind the teacher's desk on the last day of 2nd grade, so I knew that she had bought us all popsicles for the last day of school. And, as I told you before, I have a different ringtone for all of my contacts so I know who's calling me before I pick up the phone.
Well, it's that time of year again -- prom season. After Spring break, I look forward for my entire school going on hold for all of the brief interruptions that break up the otherwise monotonous day.
For a girl with a limited attention span, having marshmallows, posters, and an ever-growing number of rose petals littering the floor of the forum is a wonderful thing. A Cappella groups bursting into song in the middle of a math quiz? Yes. Boys flying in the air holding prom posters? Double yes.
A lot has changed since my mom was in high school. Most boys don't just call a girl up and ask her to prom like they used to. It has grown into a big production, and as the years go by it gets harder and harder to think of something that hasn't been done before. Some boys will even go so far as to wear gold sparkly booty shorts and twerk on their high school crush until she says yes. For those of you who need a refresher on what "twerking" is, look no further than the link above.
Anyways, I'm somewhat glad that I'm not a boy who has to worry about thinking of something clever, funny, entertaining, and original every year. As much as I love planning surprises for other people (remember when I planned Erin's surprise birthday dinner?), it was really nice to be surprised myself and it reminded how much I love surprises.
So how did he do it? Well, on Monday, I had a homemade tiramisu with the letters "PR" written in ladyfingers delivered to me by the dean of students at the beginning of history class. It was physically impossible to focus on a lecture about the colonization of Africa with that tiramisu staring at me. After waiting an excruciating 40 minutes, the principal came to the door with a "package" for me. I opened a huge box to find the other half of the cake, a bouquet of 18 beautiful roses, and my awesome, tiramisu-baking boyfriend. I did a pretty horrible job explaining this (the video is here), but it was the absolute perfect way to ask this coffee-addicted, chocoholic girl to prom. Did I say yes? Obviously. The best part was that I had no idea it was coming. The second best part was that I ate an entire tiramisu for lunch.
Sometimes, it's nice to let yourself be surprised. Which brings me to this recipe. Banana Nutella Eggrolls. Deep-fried Asian cuisine on the outside, and sweet, classic crepe fillings on the inside. You think you're in for some shredded cabbage, pork, and eggs (classic egg roll fillings), but then BAM, you bite through the crunchy deep-fried crust to discover nothing but caramelized banana covered with oozing, melty Nutella. Mindblown. This is what happens when I'm at home alone for too long with leftover wonton wrappers. Maybe that should happen more often.
1 package refrigerated spring roll/egg roll wrappers
6 bananas, halved
1 cup Nutella
Oil for frying
Slice all of the bananas in half.Lay out a wonton wrapper like a diamond. Spread a spoonful of Nutella lengthwise (see image). Place a banana half on top. Roll burrito-style. Seal with water.
Heat 2″ of oil to 375 degrees and place about 3 egg rolls into the oil at a time, cooking for about 2 minutes or until they are nice and golden.
Carefully, use tongs or a slotted spoon to remove the egg rolls from the oil. Drain on a paper towel-lined plate. Dust with powdered sugar. Serve warm with ice cream!
© Cannella Vita. All images & content are copyright protected. Please do not use my images without my permission/linking back to Cannella Vita. If you want to republish this recipe, please link back to this post.