Vietnamese pancakes with bananas and chocolate

 
Ingredients:
2-3 bananas
50 oz. walnuts
2 tbsp. tablespoons butter
1 tsp. Honey
Rice paper
50 oz. chocolate.

Preparation:
Kernels bust for the removal of shell fragments and partitions and finely chop.

Each banana first cut into three or four pieces crosswise, then each into 4 pieces lengthwise, then crosswise again - into small pieces.

Melt in a pan 1 tbsp. a spoonful of butter and honey (if bananas are very sweet, the honey can never add, but generally it is better to use for this dish immature and not very sweet fruits), put the bananas and fry over medium heat, stirring constantly, for 5 minutes.

Then add nuts, turn off the stove and let the mixture cook for 3-5 minutes.
Here is the finished mixture for stuffing pancakes:

Pre-cooled grate chocolate, divided in two containers at a ratio of 2: 1 and then put into the refrigerator.

The sheet of rice paper dipped in warm water for 10-15 seconds - so that it becomes soft and flexible, but not lost elasticity. Spread a sheet on a clean towel, put a dessert spoon (about 20 oz.) Stuffing, wrapped on three sides inside the "envelope" and roll on the fourth side of the roll.

The same operation was done with the other sheets of rice paper. Twisted pancakes spread on a smooth surface, heavily oiled - pancakes very sticky, and if they put on a dry surface, they stick and tear.

The remaining portion of the butter in a pan and heat up quickly fry each pancake on all sides - just for a minute.

Get a plate of chocolate from the refrigerator. Each shot from the pan pancake roll in a large portion of chocolate (he, of course, immediately melted, and the first plate you will have liquid chocolate, and the second - chips) and put on a serving plate. When the pancakes a little cool, and oblivka chocolate starts to set, sprinkle the finished dish chocolate chips with the second plate.