In the course of the last week or so, a couple of rather gorgeous looking dishes caught my eye: banana and chocolate filo baked parcels from Mammasaurus and banana turon from Cafe Munchkin.

They gave me cravings to a strength I haven’t had since I was expecting Miss J, so 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!

This my own recipe, but I have to thank Mammasaurus and Cafe Munchkin for the inspiration.

Here’s what to do to make four large banana chocolate spring rolls.

Ingredients

1 pack pre-made filo pastry
1 medium banana
100g (3.5 oz) milk chocolate chips
1 litre ground nut oil
2-3 tbsp fine golden sugar

Instructions

Take the filo pastry out of the fridge 20 minutes before you start, so that it’s soft enough to work with
Peel the banana, then chop it in half, then chop each half lengthways into quarters, giving you eight pieces in total
Unroll the filo pastry – it’s in a rectangle so cut down the middle to create squares
Sprinkle about 1/2 tbsp of sugar on top of a square, then in a diagonal corner put two pieces of banana and 5 or 6 chocolate chips
Fold over the corner and then gently keep rolling until you are near the end
Wet your finger with water (I had a little bowl of water to hand for convenience) and dab the two sides before folding them over, then roll to the end to seal
Repeat until you ave four rolls ready to cook
Heat the oil so that it bubbles gently if you drop a bit of spare pastry into it – if you get it too hot so that it bubble furiously, it will burn the rolls
Drop all four rolls carefully in the oil until they turn golden brown
Lift out and drain on kitchen roll
Melt the remaining chocolate in a little pot to act as a dipping sauce and serve

Here’s the recipe for these banana chocolate spring rolls again in an easy to print format.