Banana Egg Rolls

I’m sure I’m not the only one who has far too many bananas than they can eat. Banana bread is my usual go-to recipe, but I needed something different. So, I decided to make these banana egg rolls with the spring roll shells in my freezer.

These banana egg rolls are so delicious and are sure to bring joy to anyone’s day! I used spring roll wrappers to make these (sometimes called spring roll shells). These can be found in the frozen section of an Asian grocery store and might be in the international section of your chain supermarket.

Rolling the egg rolls aren’t too hard once you get the hang of it. If you’re not familiar with the process, it’ll be helpful to watch my video below.

Watch my video tutorial below

Tips

• Cover the spring roll wrappers with a damp paper towel so it doesn’t dry out
• Use ripe bananas, but not too ripe. Mushier bananas will be more difficult to wrap and will burst when fried due to the high water content
• Fry the wrapped rolls immediately to prevent it from getting soggy and bursting in the oil
• Make sure the oil temperature is between 350-375 degrees. A food thermometer is so helpful when cooking and I use it often.
• Try not to overcrowd the pan, or else your oil temperature will drop too low

Banana Egg Rolls

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• Author: Jasmine and Tea

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Ingredients

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• 2 ripe bananas
• Cinnamon powder
• Spring roll wrappers
• Frying oil (canola, vegetable, or any high-heat oil) 
• Powdered sugar, chocolate sauce or condensed milk for toppings (optional)

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Instructions

1. Mash 2 bananas until it forms a paste.  You want ripe, but not mushy bananas (which would be more difficult to roll).  
2. Sprinkle in cinnamon powder to taste for added flavor.  You could also add sugar if you want it extra sweet.
3. Pull apart your spring roll wrappers so it’ll be easier to grab later.  Always cover with a damp paper towel so it doesn’t dry out.
4. Place a spoonful of mashed banana in the bottom middle 1/3 of the spring roll wrapper with the point facing you.  Fold the left and right sides over the banana, then the side closest to you over the filling.  Then begin to slowly wrap away from you, making sure to keep it as tight as possible.  This will ensure less oil seeps inside.
5. Place the banana egg rolls into oil heated between 350-375 degrees for best results.  Try not to overcrowd the pan which would make the temperature drop too low.  Flip and move around the egg rolls every so often and remove when golden brown.
6. Let it soak up the oil on paper towels, then transfer to a serving plate.  Sift powdered sugar on top and/or drizzle with chocolate sauce or condensed milk.  Enjoy!