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Chicken And Banana Egg Roll Appetizer

1 boneless, skinless chicken breast half
2 teaspoons sesame oil
2 medium bananas
2 large eggs
2 tablespoons milk
1/2 cup all-purpose flour
4 egg roll wrappers
3 cups vegetable oil

1. Halve boneless chicken breast; lay flat and slice through horizontally. Use a rolling pin to roll the breast meat into very thin slices. Brush with sesame oil.
2. Peel and cut bananas in half to yield two round sections about the length of the chicken breasts.
3. Beat eggs with milk. Wrap a thin piece of chicken around a section of banana, dredge in flour, then dip into the egg mixture. Roll the wrapped chicken/banana pieces in eggroll wrappers, tucking in while rolling. Seal the end of the wrapper with a flour paste.
4. Heat oil in a wok or deep fryer, cook the eggrolls until light brown; drain. Cool slightly, then slice into 1-inch sections.

Makes 10.