The first time I made these Chocolate Banana Spring Rolls, I wasn’t sure what to expect. I’d seen similar concepts online and was intrigued by the fusion of a classic Asian appetizer wrapper with a decadent Western dessert filling. My kids, usually picky eaters when it comes to trying new things, were hovering around the kitchen, drawn in by the smell of frying and the promise of chocolate. When I finally pulled the first batch out of the fryer, golden brown and sizzling, the anticipation was palpable. I let them cool slightly, dusted them with powdered sugar, and watched as my family cautiously took their first bites. The initial crunch gave way to the soft, sweet banana and the molten, gooey chocolate – and just like that, silence fell, replaced by sounds of pure enjoyment. Eyes widened, smiles spread, and within minutes, the entire plate was gone. “Mom, can you make these every week?” my youngest asked, chocolate smeared happily across his cheek. Since then, these Chocolate Banana Spring Rolls have become a requested favourite, perfect for special occasions, movie nights, or just when we need a little sweet indulgence. They are surprisingly easy to make, incredibly satisfying, and guaranteed to impress anyone who tries them. The combination of the crispy wrapper, the warm, caramelized banana, and the rich, melted chocolate is simply divine – a textural and flavour explosion that’s hard to beat.
Ingredients for Chocolate Banana Spring Rolls
Here’s what you’ll need to create these irresistible dessert spring rolls. Each ingredient plays a key role in achieving the perfect balance of flavour and texture.
- Spring Roll Wrappers (approx. 15-20 sheets): These thin, typically square sheets (often found in the frozen section of Asian markets or larger supermarkets) provide the signature crispy exterior. Ensure they are properly thawed according to package instructions before use. Look for the wheat-flour-based wrappers, not the rice paper wrappers used for fresh summer rolls.
- Ripe Bananas (4 large): Choose bananas that are ripe but still firm enough to hold their shape. Yellow peels with a few brown spots are ideal. Overripe bananas can become too mushy, while underripe ones lack sweetness. The natural sugars in ripe bananas caramelize beautifully when cooked.
- Semi-Sweet Chocolate Chips (1 cup / approx. 175g): Semi-sweet chocolate offers a good balance, complementing the banana’s sweetness without being overly sugary. You can substitute with dark chocolate for a richer flavour or milk chocolate if you prefer it sweeter. Chocolate chunks or a chopped chocolate bar also work well.
- Granulated Sugar (2 tablespoons, optional): A little sugar helps the bananas caramelize slightly and adds an extra touch of sweetness. You can adjust the amount based on the ripeness of your bananas and your personal preference. Brown sugar can also be used for a deeper, molasses-like flavour.
- Cinnamon (1 teaspoon, optional): A pinch of cinnamon adds warmth and complexity, pairing beautifully with both banana and chocolate. Adjust to your liking or omit if preferred.
- Egg (1 large, beaten): Used as an ‘egg wash’ to seal the spring roll wrappers securely, preventing the filling from leaking out during cooking. A little water can be used as a substitute if needed, but egg provides a stronger seal.
- Vegetable Oil (for frying, approx. 3-4 cups): A neutral oil with a high smoke point like canola, peanut, or vegetable oil is best for deep-frying or shallow-frying. The amount needed will depend on the size of your pot or fryer. Alternatively, use cooking spray or a small amount of oil for baking or air frying.
- Powdered Sugar (for dusting, optional): A light dusting of powdered sugar adds a touch of elegance and extra sweetness just before serving.
- Cornstarch (1 tablespoon, optional – mixed with 2 tablespoons water): If you find your banana mixture is too moist after mashing slightly, a little cornstarch slurry cooked briefly with the bananas can help thicken it, making wrapping easier. This is usually not necessary if using firm, ripe bananas.
Step-by-Step Instructions: Making Chocolate Banana Spring Rolls
Follow these detailed steps to create perfectly crispy and gooey Chocolate Banana Spring Rolls. Patience during the wrapping process is key!
1. Prepare the Filling:
Peel the bananas. You have a couple of options here: you can slice them lengthwise into quarters or halves depending on their size, or you can roughly mash them with a fork in a bowl. Slicing keeps distinct banana pieces, while mashing creates a more uniform, jam-like filling. For this guide, we’ll focus on slicing, which is generally easier to wrap neatly.
Slice each banana lengthwise down the middle, then slice each half lengthwise again, resulting in four long quarters per banana. If your bananas are very thick, you might only need to cut them in half lengthwise. Aim for pieces about half an inch thick.
Optional: If you prefer a slightly pre-cooked or more jammy filling, you can gently mash the bananas in a bowl. Add the granulated sugar and cinnamon (if using) and mix well. You could even briefly cook this mixture in a small saucepan over low heat for 2-3 minutes to meld the flavours and slightly thicken it (especially if using the cornstarch slurry). Let it cool completely before wrapping. However, simply using raw sliced bananas with chocolate is the quickest method.
2. Set Up Your Wrapping Station:
Clear a large, clean, dry surface like a cutting board or countertop.
Carefully separate the spring roll wrappers one by one. Keep the stack covered with a slightly damp cloth or paper towel to prevent them from drying out and becoming brittle while you work. Dried-out wrappers are prone to cracking.
Place your bowl of chocolate chips and the prepared banana slices within easy reach.
Have the small bowl with the beaten egg and a pastry brush (or just use your finger) ready for sealing.
3. Wrap the Spring Rolls:
Lay one spring roll wrapper flat on your work surface in a diamond shape (one corner pointing towards you).
Place a piece (or two quarters, depending on size) of banana horizontally across the lower third of the wrapper, about an inch up from the bottom corner. Leave about an inch of space on either side.
Sprinkle a tablespoon or so of chocolate chips over the banana piece(s). Don’t overfill, as this makes wrapping difficult and increases the risk of bursting during cooking.
Optional: If you opted for the mashed banana mixture, place a spoonful of the cooled mixture in the same position.
Fold the bottom corner: Take the corner closest to you and fold it up tightly over the filling.
Fold the sides: Fold the left and right corners snugly towards the center, like an envelope. Try to keep the folds tight to encase the filling securely.
Seal the top edge: Brush the beaten egg wash along the edges of the top triangular flap.
Roll it up: Tightly roll the partially wrapped filling upwards towards the top corner. Ensure the roll is snug to prevent oil from seeping in and the filling from leaking out. The egg wash will seal the final corner.
Place the finished spring roll seam-side down on a plate or baking sheet lined with parchment paper. Ensure they aren’t touching, or they might stick together.
Repeat the process with the remaining wrappers and filling. Cover the finished rolls with plastic wrap or a damp cloth if you aren’t frying them immediately to prevent drying.
4. Cook the Spring Rolls (Choose Your Method):
Method 1: Deep Frying (Classic & Crispiest):
Pour vegetable oil into a deep pot, wok, or deep fryer until it's about 2-3 inches deep.
Heat the oil over medium-high heat until it reaches approximately 350-375°F (175-190°C). Use a cooking thermometer for accuracy. If you don't have one, test by dropping a small piece of wrapper into the oil – it should sizzle immediately and turn golden brown in about 30-45 seconds. If it browns too quickly, the oil is too hot; if it sinks and bubbles slowly, it's too cool.
Carefully slide 3-4 spring rolls into the hot oil, ensuring not to overcrowd the pot (this lowers the oil temperature).
Fry for about 3-5 minutes, turning occasionally with tongs or a slotted spoon, until they are beautifully golden brown and crispy on all sides.
Remove the cooked spring rolls using a slotted spoon or spider strainer, allowing excess oil to drip back into the pot.
Place them on a wire rack set over a baking sheet or on a plate lined with paper towels to drain any remaining oil. Draining on a wire rack helps maintain crispiness all around.
Method 2: Shallow Frying:
Pour about ½ to 1 inch of oil into a large skillet or frying pan.
Heat the oil over medium-high heat (around 350°F / 175°C).
Carefully place the spring rolls in the hot oil, seam-side down first, again ensuring not to overcrowd the pan.
Fry for 2-3 minutes per side, turning carefully, until golden brown and crisp.
Remove and drain as described for deep frying.
Method 3: Air Frying (Healthier Option):
Preheat your air fryer to 380°F (195°C).
Lightly brush or spray the spring rolls with oil (vegetable, canola, or even coconut oil works). This helps them achieve a golden colour and crisp texture.
Place the spring rolls in the air fryer basket in a single layer, ensuring they don't touch. You may need to cook in batches.
Air fry for 8-12 minutes, flipping them halfway through, until golden brown and crispy. Cooking time may vary depending on your air fryer model.
Method 4: Baking (Lowest Fat Option):
Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper.
Brush the spring rolls lightly with melted butter or oil. This is crucial for browning and crisping in the oven.
Place the spring rolls on the prepared baking sheet, seam-side down, leaving space between them.
Bake for 15-20 minutes, flipping them halfway through, until golden brown and the wrappers are crisp. They may not be quite as uniformly browned or blistered as fried versions, but still
5. Serve:
Let the chocolate banana spring rolls cool for a few minutes before serving, as the filling will be extremely hot.
Dust generously with powdered sugar, if desired.
Serve warm for the best experience (gooey chocolate!). See the “How to Serve” section for more ideas.
Nutritional Information (Approximate)
Please note that these values are estimates and can vary significantly based on ingredients used (type of chocolate, amount of sugar), wrapper size, and especially the cooking method (deep-fried will absorb more oil and thus have higher fat and calories than baked or air-fried).
- Serving Size: 1 Spring Roll (assuming recipe makes 15 rolls)
- Calories per Serving: Approximately 150-250 kcal (Lower end for baked/air-fried, higher end for deep-fried)
- Fat: 8-15g (Primarily from cooking oil if fried, and chocolate)
- Carbohydrates: 15-25g (From wrapper, banana, sugar, chocolate)
- Sugar: 8-15g (From banana, chocolate, added sugar)
- Protein: 1-3g (Minimal, from wrapper and banana)
Disclaimer: This nutritional information is a rough estimate for informational purposes only. For precise nutritional data, please calculate based on the specific ingredients and quantities you use, and your chosen cooking method, potentially using an online nutritional calculator.
Preparation and Cooking Time
Making these delightful treats is relatively quick, with most of the time spent on wrapping.
- Preparation Time: Approximately 20-30 minutes (Includes preparing the filling and wrapping the rolls. This can vary based on your wrapping speed.)
- Cooking Time: Approximately 10-20 minutes (Depends on the chosen cooking method and how many batches you need to make. Frying is faster per batch but may require multiple batches; baking takes longer overall.)
- Total Time: Approximately 30-50 minutes
How to Serve Your Delicious Chocolate Banana Spring Rolls
These versatile desserts can be served in numerous ways to enhance their flavour and presentation. Serve them warm for the ultimate experience!
- Classic Dusting:
- A simple, generous dusting of powdered sugar is classic and elegant.
- A sprinkle of cinnamon sugar (mix granulated sugar with cinnamon) adds warmth.
- Sauces for Dipping or Drizzling:
- Chocolate Sauce: Double down on the chocolate! Warm chocolate syrup or ganache is perfect.
- Caramel Sauce: The combination of banana, chocolate, and caramel is heavenly.
- Strawberry or Raspberry Coulis: A tart berry sauce cuts through the richness beautifully.
- Dulce de Leche: A creamy, milky caramel flavour that complements bananas wonderfully.
- Sweetened Condensed Milk: A simple drizzle adds extra creamy sweetness.
- On the Side:
- Vanilla Bean Ice Cream: The contrast of the hot, crispy spring roll with cold, creamy ice cream is a match made in heaven.
- Coconut Ice Cream: Adds a tropical twist that pairs well with banana.
- Whipped Cream: A light and airy dollop provides a nice textural contrast. You can flavour the whipped cream with vanilla or even a hint of espresso powder.
- Extra Toppings:
- Chopped Nuts: Toasted pecans, walnuts, or peanuts add a welcome crunch.
- Toasted Coconut Flakes: Enhances the tropical notes if desired.
- Fresh Berries: Sliced strawberries or fresh raspberries add colour and freshness.
- Mint Sprig: For a touch of colour and freshness in presentation.
Presentation Ideas:
- Arrange 2-3 spring rolls artfully on a plate.
- Drizzle sauce over the rolls or serve it in a small dipping bowl alongside.
- Place a scoop of ice cream or a dollop of whipped cream next to the rolls.
- Garnish with your chosen toppings (nuts, berries, mint).
Pro Tips for Perfect Chocolate Banana Spring Rolls Every Time
Mastering these dessert spring rolls is easy with these handy tips:
- Choose the Right Bananas: Use bananas that are ripe (yellow with some brown spots) but still firm. Overripe bananas become too mushy and release excess moisture, making wrapping difficult and potentially leading to soggy rolls.
- Keep Wrappers Moist: Spring roll wrappers dry out very quickly once exposed to air, becoming brittle and hard to work with. Always keep the stack of unused wrappers covered with a damp cloth or paper towel while you assemble the rolls.
- Don’t Overfill: It’s tempting to pack in lots of banana and chocolate, but overfilling makes the rolls hard to seal tightly and increases the chance they’ll burst open during cooking. Aim for a balanced amount that allows for a snug wrap.
- Seal Tightly: Use the egg wash (or water) generously on the edges and ensure the roll is sealed completely, especially the final flap. A tight seal prevents oil from getting inside (making them greasy) and filling from leaking out (creating a mess). Press the seam gently after rolling.
- Maintain Proper Oil Temperature (for Frying): If deep-frying or shallow-frying, maintaining the oil temperature (around 350-375°F or 175-190°C) is crucial. Too hot, and the wrappers will burn before the inside is heated; too cool, and the rolls will absorb excess oil and become greasy. Use a thermometer or test with a scrap piece of wrapper.
- Cook in Batches: Whether frying, air frying, or baking, avoid overcrowding the pot, basket, or baking sheet. Cooking in batches ensures even heat distribution, leading to uniformly crispy and golden brown spring rolls.
- Drain Properly After Frying: If frying, immediately transfer the cooked spring rolls to a wire rack set over a baking sheet. This allows air to circulate around them, preventing the bottoms from becoming soggy as they cool, which can happen if placed directly on paper towels (though paper towels are better than nothing).
- Experiment with Add-ins: Feel free to get creative! Add a sprinkle of chopped nuts (like walnuts or pecans), a pinch of shredded coconut, or even a small dollop of peanut butter or Nutella along with the chocolate and banana for different flavour profiles. A dash of nutmeg or cardamom can also add complexity.
Frequently Asked Questions (FAQ) about Chocolate Banana Spring Rolls
1. Can I make Chocolate Banana Spring Rolls ahead of time?
Yes, you can assemble the spring rolls ahead of time. Place the uncooked, wrapped rolls in a single layer on a parchment-lined baking sheet, cover tightly with plastic wrap, and refrigerate for up to 4-6 hours. For longer storage, it’s best to freeze them (see next question). Cook them directly from the refrigerator or freezer (add a few extra minutes to the cooking time if frozen).
2. Can I freeze Chocolate Banana Spring Rolls?
Absolutely! Place the uncooked, assembled spring rolls in a single layer on a parchment-lined baking sheet and freeze until solid (about 1-2 hours). Once frozen, transfer them to an airtight container or freezer bag, separating layers with parchment paper if needed. They can be stored for up to 2-3 months. Cook directly from frozen, adding a few extra minutes to the cooking time. Do not thaw before cooking, as they can become soggy.
3. How do I reheat leftover cooked spring rolls?
Leftover spring rolls are best reheated in an oven or air fryer to restore crispiness. Preheat your oven or air fryer to 350°F (175°C). Place the spring rolls in a single layer and heat for 5-8 minutes (air fryer) or 8-12 minutes (oven), until heated through and crispy again. Avoid reheating in the microwave, as this will make the wrappers soft and chewy.
4. Can I use different types of wrappers?
Traditional wheat-based spring roll wrappers (often labeled “egg roll wrappers” in the US, though spring roll wrappers are typically thinner) work best for achieving a crispy texture when fried, baked, or air-fried. Rice paper wrappers (used for fresh summer rolls) are not suitable for frying as they don’t crisp up the same way and can become tough or dissolve. Wonton wrappers can be used for mini versions, but the wrapping technique will differ.
5. My spring rolls keep leaking or bursting during cooking. What am I doing wrong?
This usually happens for a few reasons:
- Overfilling: Too much filling puts stress on the wrapper.
- Improper Sealing: Ensure all edges are sealed tightly with egg wash or water, especially the final seam.
- Wrapper Tears: Check wrappers for small tears before using them.
- Oil Temperature (Frying): If the oil is too hot, the wrapper cooks too quickly and can burst before the filling heats evenly. If too cool, prolonged cooking can weaken the wrapper.
- Rough Handling: Be gentle when placing rolls in hot oil or turning them.
6. Can I make these vegan?
Yes! Use spring roll wrappers that do not contain egg (check the ingredients list, many common brands are vegan). Use water or a cornstarch slurry (1 tbsp cornstarch mixed with 3 tbsp water) instead of egg wash for sealing. Ensure your chocolate chips are dairy-free.
7. Can I make these gluten-free?
Making these truly gluten-free is challenging as traditional spring roll wrappers are wheat-based. You could try experimenting with gluten-free wrappers designed for frying, often found in specialty stores, but their texture and handling might differ. Be aware that results may vary significantly.
8. What’s the difference between these and Filipino Turon?
Filipino Turon is a very similar and popular snack/dessert. The main difference is that Turon typically features Saba bananas (a specific type of cooking banana) and often includes jackfruit (langka) along with the banana. The banana slices are usually rolled in brown sugar before wrapping, which creates a caramelized coating on the wrapper when fried. Chocolate Banana Spring Rolls are a more direct fusion, focusing specifically on the banana and chocolate combination, often using regular dessert bananas and relying on chocolate chips for richness rather than a sugar coating on the outside (though variations exist). Both are delicious crispy banana treats!
