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
- 270 g (9.5 oz) filo pastry sheets
- 3 tbsp golden sugar, 2 tbsp for the filling, 2 tbsp for the filling
- 1 medium banana
- 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.
- 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.
- 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
Ok, ok, it’s not healthy, but 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
Ingredients
- 270 g (9.5 oz) filo pastry sheets
- 3 tbsp golden sugar 2 tbsp for the filling, 2 tbsp for the filling
- 1 medium banana
- 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.
- 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.
- 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.
Nutrition
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 :)