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.

A stack of banana chocolate spring rolls with one sliced open at the top.

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.

A finished stack of banana chocolate spring rolls on a wooden chopping board.

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

Weighing scales
Measuring spoons
Large mixing bowl
Silicone pastry brush
Deep fat fryer or suitable high-sided saucepan
Tongs
Kitchen paper
Wire cooling rack

Instructions

Prepare the cinnamon sugar coating

Put the sugar and cinnamon in a large bowl.

Mix together and set aside.

Overhead shot of the sugar and cinnamon mixed together in a bowl.

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.

Overhead shot of the filo pastry rolled out on a table with some of the ingredients required for the banana chocolate spring rolls on the side.

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.

Overhead shot of the filo pastry being filled with the chocolate filling.

Spread out towards two opposite corners to about 8-10cm (3-4 inches) long.

Overhead shot of the chocolate filling being rolled out on the filo pastry.

Lay the piece of banana on top in the same direction.

Overhead shot of the filo pastry topped with chocolate spread and half a banana.

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 .

Overhead shot of the filo pastry being folded in.

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.

Overhead shot of the finished raw banana chocolate spring roll.

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.

Overhead shot of the fried banana chocolate spring rolls cooling on paper towels.

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.

Overhead shot of a banana chocolate spring roll in the cinnamon and sugar mixture.

Gently turn to coat on all sides, including the ends.

Overhead shot of the banana chocolate spring roll inside a bowl of sugar and cinnamon.

Transfer to a wire rack to ensure they stay crispy on all sides.

Finished banana chocolate spring rolls on a cooling rack.

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!

Side on shot of the finished banana chocolate spring rolls on a wooden board with the top roll cut open.

I can't wait to hear what you think. Don't forget to send me a picture of your banana chocolate spring roll creations!

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5 from 1 vote

Banana Chocolate Spring Rolls

With a craving for something indulgently sweet, I got to work and created these banana and chocolate spring rolls. The wrap is crispy, the insides are syrupy, chocolatey goodness. Oh, so moreish!

Prep Time10

Cook Time15

Total Time25

Course: Desserts and sweet treats

Cuisine: Filipino

Diet: Vegetarian

Servings: 12 rolls

Author: Emily Leary