2 to 3 c. cooking oil, vegetable, depends on size of wok or pot used
1 pkg. egg roll or spring roll wrappers, thoroughly thawed
1 bunch bananas
1/2 c. confectioners sugar
1 egg yolk
1/4 c. sesame seeds
1/4 c. flaked coconut

Cut banana in 1/2 on wrapper, slice banana each 1/2 inch, but not through. Wrap up like envelope and use egg yolk to seal corners and flap. Heat sesame seeds in ungreased skillet over low heat and stir constantly until they are golden. Remove and cool. Crush with rolling pin or grinder, combine with sugar, and coconut. Heat oil until very hot (365 degrees). Deep fry rolls 2 or 3 at a time, turn once, until golden brown. Drain on paper towels. Spread mixture on top, serve hot.

A. Serve cooked rolls on dish with vanilla ice cream around outside.

B. Melt semi-sweet chocolate and drizzle on rolls and ice cream.