In the course of the last week or so, a rather gorgeous looking dishes caught my eye: banana turons, a Filipino dessert of deep-fried banana rolls or banana lumpia.
My versions are just marginally healthier in that they're baked rather than fried, to give banana and chocolate spring rolls. The wrap is crispy, the insides are syrupy, chocolatey goodness. Oh, so moreish!
Here's what to do to make four large banana chocolate spring rolls.
Ingredients
- 270 g (9.5 oz) filo pastry sheets
- 3 tbsp golden sugar 2 tbsp for the filling, 2 tbsp for the top
- 1 medium banana chopped into eighths
- 100 g (3.5 oz) milk chocolate chips
- 1 egg beaten
Equipment
Instructions
- 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'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 have four rolls ready to cook.
- Place the rolls on a nonstick baking tray and brush with the egg.
- Sprinkle with the remaining 1 tbsp sugar.
- Bake for 15-20 minutes or until golden and crisp. Be careful - they will be very hot inside.
- Melt the remaining chocolate in a little pot to act as a dipping sauce and serve
These banana chocolate spring rolls are really, truly delicious. Will you try them?
Here's the recipe for these banana chocolate spring rolls again in an easy to print format.
Banana chocolate baked 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!
Servings: 4 rolls
Calories: 404kcal
Ingredients
- 270 g (9.5 oz) filo pastry sheets
- 3 tbsp golden sugar 2 tbsp for the filling, 2 tbsp for the top
- 1 medium banana chopped into eighths
- 100 g (3.5 oz) milk chocolate chips
- 1 egg beaten
Instructions
- 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'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 have four rolls ready to cook.
- Place the rolls on a nonstick baking tray and brush with the egg.
- Sprinkle with the remaining 1 tbsp sugar.
- Bake for 15-20 minutes or until golden and crisp. Be careful - they will be very hot inside.
- Melt the remaining chocolate in a little pot to act as a dipping sauce and serve.
Notes
Uncooked filo pastry dries out very quickly if left out. You can avoid this by keeping a very slightly damp tea towl over your stack of filo as you work.
Nutrition
Calories: 404kcal | Carbohydrates: 68g | Protein: 8g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 45mg | Sodium: 359mg | Potassium: 171mg | Fiber: 3g | Sugar: 28g | Vitamin A: 134IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 3mg
* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Cuisines identify the primary region of inspiration for a dish. Tried this recipe?Snap a pic and tag @amummytoo on Instagram, Twitter or Facebook. I can't wait to see your posts!
More fruity ideas to try
Lemon curd yogurt cheesecake bars
A buttery digestive base, a wonderfully rich yogurt cheesecake filling and a topping of zingy, mouthwatering lemony freshness - you're going to love these lemon yogurt cheesecake bars!
Get the recipe 
Homemade fruit loaf with summer berries
A wonderfully chewy soda bread made with fresh summer berries for a hint of sweetness and yogurt instead of buttermilk for a unique crumb.
Get the recipe 
Fruity pancake stack
Fluffy, American-style pancakes made with natural yogurt and stacked with layers of fruit. Pretty, healthy and delicious.
Get the recipe 
Breakfast froyo
Want to know how to make breakfast froyo? This is an extra special plain yogurt, churned as it freezes to produce a gorgeous froyo (frozen yogurt), served in generous scoops, topped with a scattering a fresh fruits.
Get the recipe 
Berry and White Choc Tart
You can skip the oven entirely with this delicious creamy and fruity no bake dessert.
Get the recipe 
Get Your Kids to Eat Anything
My debut cookbook, Get Your Kids To Eat Anything is available now from all good bookshops!
It's so much more than a cookbook, it's a 5-Phase programme designed to take you through a meaningful, simple and sustainable journey to end fussy eating.
Since its release in March 2019, Get Your Kids To Eat Anything has been changing mealtimes in households across the country and has become an Amazon #1 best-seller.
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 :)