Banana and chocolate spring rolls

  • 20 mins preparation
  • 10 mins cooking
  • Makes 12 Item
  • Print


Banana and chocolate spring rolls
  • 100 gram dark eating chocolate, roughly chopped
  • 3 ripe bananas, peeled, roughly chopped
  • 1 teaspoon cornflour
  • 12 frozen spring roll wrappers, thawed
  • vegetable oil, to deep-fry
  • icing sugar, to dust


Banana andamp; chocolate spring rolls
  • 1
    Combine chocolate and banana in a medium bowl. Combine cornflour and 2 teaspoons water in a small bowl.
  • 2
    For each spring roll, arrange a wrapper in a diamond shape on a clean work surface. Spoon 1 tablespoon of filling across centre. Fold up one point, fold in sides and roll up tightly to enclose. Brush tip with cornflour mixture; fold over to seal.
  • 3
    Pour oil into a large heavy-based saucepan to a depth of 10cm. Heat to cooking temperature (oil is ready when a cube of bread crisps quickly without absorbing any oil). Deep-fry rolls, 4 at a time, for 2-3 minutes or until golden. Using a slotted spoon, transfer to paper towels to drain. Serve dusted with sifted icing sugar.


You can buy spring roll wrappers in 250g packets of 20. Brush spring rolls with sesame oil and bake in an oven preheated to 180°C or 160°C fan forced until golden.