These banana chocolate spring rolls are my take on a classic Filipino dessert. Tender, sweet banana sits in a syrupy pool of warm Nutella, encased in perfectly crisp filo pastry, dusted with cinnamon sugar.
Also known as banana turons, deep-fried banana rolls or banana lumpia, this dessert is typically made by tossing bananas in sugar, wrapping in filo and deep frying.
There are, of course, many variations on this core theme and my version features a little bit of Italy in the form of a generous spoonful of Nutella, and a touch of Mexican inspiration with the churro-like cinnamon sugar dusting.
Here's what to do to make 12 banana chocolate spring rolls - believe me, they won't last long!
Ingredients
For the cinnamon sugar coating
- 100 g (½ cup) golden caster sugar (superfine sugar) superfine
- 1 tbsp cinnamon
For the rolls
- 270 g (9.5 oz) filo (phyllo) pastry
- 6 medium bananas peeled and broken in half
- 250 g (¾ cup) Nutella or any chocolate spread
To fry
- vegetable oil (canola oil)
Equipment
- Deep fat fryer or suitable high-sided saucepan
- Tongs
Instructions
Prepare the cinnamon sugar coating
Put the sugar and cinnamon in a large bowl.
Mix together and set aside.
Shape the rolls
Take the filo pastry out of the fridge 20 minutes before you start, so that it's soft enough to work with.
Unroll the filo pastry. It usually comes in rectangular sheets so cut the whole pile down the middle to create squares.
Uncooked filo pastry dries out very quickly if left out. You can avoid this covering the filo sheets with a very slightly damp tea towel while you shape the rolls one at a time.
Put a couple of teaspoons of Nutella in the centre of a square of filo.
Spread out towards two opposite corners to about 8-10cm (3-4 inches) long.
Lay the piece of banana on top in the same direction.
Now you're ready to start rolling up your rolls. It's important that you roll them up close to the banana and without any gaps so that the finished rolls don't become oily. To start, take the two points of filo at either end of the banana and fold over to enclose .
Now fold one of the flaps over the top.
Finally, brush the end of the remaining flap of pastry very lightly with water (this helps seal the seam) and roll up to complete the spring roll shape.
Repeat until you have twelve rolls ready to cook.
Fry the rolls
Line a plate with a few sheets of kitchen paper.
Put your vegetable oil in a deep fat fryer or large saucepan, ensuring it is only one third full (oil expands as it heats). Heat the oil to 180C (355F).
Carefully lower two or three of the rolls into the oil. Be careful not to overcrowd the pan. Fry for approximately 2 minutes until golden.
Lift the rolls out of the oil and place on the kitchen paper to drain.
Coat in cinnamon sugar
After 30 seconds of draining, lift the fried rolls into the cinnamon sugar.
Gently turn to coat on all sides, including the ends.
Transfer to a wire rack to ensure they stay crispy on all sides.
Repeat the cooking and coating process with the remaining spring rolls.
Your banana chocolate spring rolls are now ready to serve. And boy are they delicious!
I can't wait to hear what you think. Don't forget to send me a picture of your banana chocolate spring roll creations!
Print this banana chocolate spring rolls recipe
Banana Chocolate Spring Rolls Recipe
Ingredients
For the cinnamon sugar coating
- 100 g (½ cup) golden caster sugar (superfine sugar) superfine
- 1 tbsp cinnamon
For the rolls
- 270 g (9.5 oz) filo (phyllo) pastry
- 6 medium bananas peeled and broken in half
- 250 g (¾ cup) Nutella or any chocolate spread
To fry
- vegetable oil (canola oil)
Equipment
- Deep fat fryer or suitable high-sided saucepan
- Tongs
Instructions
Prepare the cinnamon sugar coating
- Put the sugar and cinnamon in a large bowl. Mix together and set aside.
Shape the rolls
- Take the filo pastry out of the fridge 20 minutes before you start, so that it's soft enough to work with.
- Unroll the filo pastry. It usually comes in rectangular sheets so cut the whole pile down the middle to create squares. *See notes.
- Put a couple of teaspoons of Nutella in the centre of a square of filo. Spread out towards two opposite corners to about 8-10cm (3-4 inches) long.
- Lay the piece of banana on top in the same direction.
- Now you're ready to start rolling up your rolls. It's important that you roll them up close to the banana and without any gaps so that the finished rolls don't become oily. To start, take the two points of filo at either end of the banana and fold over to enclose .
- Now fold one of the flaps over the top.
- Finally, brush the end of the remaining flap of pastry very lightly with water (this helps seal the seam) and roll up to complete the spring roll shape.
- Repeat until you have twelve rolls ready to cook.
Fry the rolls
- Line a plate with a few sheets of kitchen paper.
- Put your vegetable oil in a deep fat fryer or large saucepan, ensuring it is only one third full (oil expands as it heats). Heat the oil to 180C (350F).
- Carefully lower two or three of the rolls into the oil. Be careful not to overcrowd the pan. Fry for approximately 2 minutes until golden.
- Lift the rolls out of the oil and place on the kitchen paper to drain.
Coat in cinnamon sugar
- After 30 seconds of draining, lift the fried rolls into the cinnamon sugar. Gently turn to coat on all sides, including the ends.
- Transfer to a wire rack to ensure they stay crispy on all sides.
- Repeat the cooking and coating process with the remaining spring rolls.
- Your banana chocolate spring rolls are now ready to serve
Video
Notes
Nutrition
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More fruity ideas to try
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Karen Hannah says
I would've never thought of putting these things into filo pastry! They look delicious.
Babucho says
Those look great, would be a great breakfast snack
The Brick Castle says
It's got to be healthy - it's fruit!
I've fancied these since you mentioned them at the Blog Summit - and now I see the method, I fancy them even more. Plus I'll win points with the kids! :)
Mammasaurus says
Oh yummy yum yum yum! They look amazing Emily :)