Banana Chocolate Spring Rolls


  • 8 large 7" square spring roll wrappers
  • 4 small ripe bananas
  • 1 cup brown sugar
  • sunflower oil



Peel and slice the bananas in half lengthwise, then crosswise into fourths. Place on piece of banana diagonally across the corner of a spring roll wrapper and sprinkle with brown sugar to taste. Roll from the corner to the centre, then fold top and bottom corners in, and continue rolling. Dip your fingers in water and brush the last edge to seal. Repeat with the remaining banana pieces.

When ready to serve, pour enough of the oil into a deep-sided pan to a depth of 2-3" and heat until a small piece of white bread turns golden brown in about 30 seconds. Deep-fry a few of the the spring rolls at a time for about 3-4 minutes or until crisp on all sides and evenly golden. Drain well on kitchen paper. Serve hot or cold garnished with some chocolate sauce or whipped cream.