In good taste…Chocolate-Banana Spring Rolls

While we are mostly accustomed to savoury spring rolls, changing the ingredients and making sweet spring rolls is both a surprise and a treat. These chocolate-chip and banana spring rolls are soft on the inside and crisp on the outside. They are not overly sweet so the dusting of powdered/icing sugar is a good compliment.

When you go to buy the wrappers, be sure to look for spring roll wrappers/shells instead of wonton wrappers. While you can use wonton wrappers, they will turn hard after a while but the spring roll wrappers will not only fry up crisper but also stay that way much longer. While the dough for both types of wrappers are the same one is made with eggs and the other without. Wonton wrappers have eggs and are thicker, that is why they are often used to make ravioli. Spring roll wrappers/shells do not contain eggs.

Yield: 24


Banana-Chocolate Spring Rolls (Photo by Cynthia Nelson)
Banana-Chocolate Spring Rolls (Photo by Cynthia Nelson)


● 4 large ripe bananas, mashed

● 1 cup semi-sweet chocolate buds (milk chocolate buds are excellent too)

● 24 spring roll wrappers/shells, defrosted

● Oil for deep frying

● Icing/powdered sugar for dusting


1. Dampen a clean, cloth kitchen towel with tap water and set aside.

Working in batches, lay out 4 spring roll wrappers/ shells on a work surface.

Take 3 – 4 teaspoons of mashed bananas and 6 – 8 chocolate buds and place them 1-inch from the edge of each wrapper in a single line.

Lift the edge of the wrapper and cover the banana and chocolate chips; lift the two sides together to cover, and roll to form a cylindrical parcel.

Add the wrapped rolls to a large plate or platter seam-side down and cover with the damp kitchen towel.

Repeat directions 2 to 5 until all the rolls are wrapped.

Heat oil in a pan until hot but not smoking; test the oil with a small piece of spring roll pastry. If the wrapper sinks just beneath the surface of the oil and then sizzles to the surface, the oil is ready.

Fry the spring rolls in batches by gently placing several spring rolls into the oil and fry for about 40-60 seconds, or until golden brown on both sides.

Remove spring rolls from pan, shaking off any excess oil and drain well on paper towels. Continuing cooking the rest of the spring rolls. Be careful not to overcrowd the pan, which would result in the temperature of the oil being lowered and the rolls absorbing more oil than is necessary.

Serve very warm with a dusting of icing sugar


To defrost the wrappers, simply bring the package up to room temperature by leaving it on your counter top for about 30 minutes.


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