Banana Spring Rolls Recipes

TOFFEE BANANA SPRING ROLLS

Steps:

• Warm the sunflower oil in a saucepan, or heat your deep-fat fryer to 180C. Meanwhile, cut each sheet of filo pastry in half vertically.
• Spread 2 tsp duche de leche over a halved banana. Sprinkle over some five-spice, then put the banana at the bottom of a halved filo sheet. Roll up and around the banana, folding in the sides with each roll so that they look like a spring roll. Brush some water across the final seam to seal. Repeat with the remaining banana halves. You can do this up to a day ahead, or make and freeze for up to a month.
• Deep-fry three rolls at a time until crispy and golden, then place on kitchen paper to drain.
• Slice in half and serve with coconut ice cream, scattered with toasted black sesame seeds.

BANANA SPRING ROLLS (AIR FRYER METHOD)

Steps:

• Beat egg or if you are out of eggs make a cornstarch slurry. To make a cornstarch slurry, add 1 tablespoon of cornstarch with 2 teaspoon of water and stir. The goal texture for your cornstarch paste is to have the consistency of white school glue. Either the beaten egg or prepared cornstarch paste will be used to seal banana spring rolls. Set aside.
• Peel bananas and slice into 4 long sections. First cut the banana in half and then cut each banana lengthwise. If using small Thai egg bananas, cut in half lengthwise.
• Dip bananas slices in fresh lime juice (or other citrus) to prevent oxidations and browning.
• Open package of spring rolls and cover with a damp tea cloth to prevent them from drying out.
• Lay a single spring roll wrapper on an angle and lay the banana slice across one of the corners and roll over once
• Add a drop of egg or cornstarch slurry to the edges to help seal.
• Fold one side of the spring roll over the sliced banana and press to seal.
• Then, fold over the other side of the spring roll wrapper over the slice banana and seal.
• Finally, roll the banana up in the spring roll like a tortilla and press to seal. Add a dab more of beaten egg or cornstarch paste as needed to help seal.
• Preheat air fryer to 400 degrees F (204 degrees C) while you spray the banana spring rolls with a light oil spray on both sides.
• Air fry banana spring rolls seal side down for 12 to 14 minutes or until golden brown and crispy. As every air fryer is slightly different, please start assessing your banana roll ups at the 10-minute mark. If golden brown they are done, if not add a couple minutes at a time until golden brown and crispy.
• Serve with Homemade Coconut Whipped Topping, if desired, and enjoy while hot.

BANANA SPRING ROLLS

Steps:

• Combine the ingredients for the paste and set aside.Slice the banana into half so you have to short pieces. You should be able to make 8 spring rolls with 4 bananas.
• Lay a spring roll/wonton wrapper on a clean, dry surface. place a piece of banana on the edge of the wrapper, sprinkle about a tablespoon of sugar on it and a generous sprinkle of cinnamon (about 1/4 teaspoon), roll up the bananas, tucking in the ends of the wrapper, brush the paste alongside the edge of the wrapper with the flour paste and seal. Repeat with the remaining spring rolls.
• Heat about an inch of oil in a medium frying pan over high heat. Cook the spring rolls for 1-2 minutes on each side until golden brown and crisp. Drain on paper towels.
• Serve spring rolls with ice-cream and a drizzle of your favorite sauce.

BANANA SPRING ROLLS

Steps:

• Preheat the oil in a deep-fryer or large cast-iron skillet to 375 degrees F (190 degrees C).
• Peel bananas, and slice them in half lengthwise, then crosswise into fourths. Place one piece of banana diagonally across the corner of a spring roll wrapper, and sprinkle with brown sugar to taste. Roll from the corner to the center, then fold top and bottom corners in, and continue rolling. Dip your finger in water and brush the last edge to seal. Repeat with remaining banana pieces.
• Fry a few banana rolls at a time in the hot oil until evenly browned. Remove to paper towels to drain. Serve hot or cold.

BANANA SPRING ROLLS

Steps:

• Cut the bananas in half. Place a spring roll wrapper on a cutting board and apply the beaten egg using a pastry brush along 1 side of the wrapper (near the edge). Place the banana on the opposite side of the wrapper from the egg. Start rolling the pastry over the banana towards the side with the egg, tucking in the sides as you go so the wrapper is totally sealed. Repeat for the remaining 7 pieces.
• Then, heat the oil over a medium-high heat and when hot deep fry for 1 to 2 minutes only. I usually test with 1 spring roll. The oil should not be smoking and should be pleasantly bubbling when the spring roll is added. If it looks good, add another 3 spring rolls. I usually cook in 2 batches of 4 as it is easier. Drain over kitchen paper.
• To serve, drizzle honey over the banana spring rolls and then sprinkle the shredded coconut and sesame seeds over the top.

BANANA CHOCOLATE SPRING ROLLS

Steps:

• Preheat the oven to 425º F.
• Line a baking tray with parchment paper and set aside.
• Lay two spring roll wrappers on a clean work surface; brush wrappers lightly with melted butter.
• Slice the bananas in half on the diagonal.
• Place one banana half in the lower third portion of the wrapper and cover with the chocolate.
• Sprinkle a little salt over the chocolate and top with the remaining banana half; roll into a tight package.
• Continue until all bananas and wrappers are rolled.
• Place the finished banana rolls on the lined baking tray and brush tops and edges with butter.
• Bake for 5-7 minutes on the baking tray and serve when golden brown.