*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
What a beautiful photo! What a simple idea. HOWEVER...I would like to title my review of the recipe...
Hard Cooking Lessons Learned From The Making of Banana Spring Rolls.
1. No small children in the room during the making of this recipe. (Swearing is inevitable).
2. If you buy the crisp spring roll skins...you need to soak them before trying to wrap the banana.
3. Do not soak them all together. They will stick like a fly on the windshield.
4. Do not soak them too long. They turn into something that resembles somthing that nasty construction workers cough and spit out.
5. Wrap the bananas and seal well. Otherwise, when they hit the oil, out comes the banana, out comes the sugar.
6. Make sure you have everything ready and waiting in it's place. Burning bananas while you are trying to wrap just sucks! Have the paper towels, tongs, and whatever else ready!
7. Rolling these babies in cinnamon and sugar improves this dessert tremendously!
8. Most important tip. Do not bite into hot banana roll!
9. Make sure small children are still out of the room when you decide to ignore my advice and bite into that hot spring roll anyways.
This tasted alright but I'm not sure it was worth the mess, swearing and aggravation that ensued.
OK great variations already and of course I had to step it up for my own guilty pleasures! USE EGG ROLL WRAPPERS! USE PLANTAINS! Yummier! I used dark brown sugar on my plantains then dusted them with cinnamon nutmeg and cloves before rolling. I let them cool BRIEFLY on a paper bag didn't stick then placed them on wire racks. Then I drizzled melted dark chocolate in a zig zag design over the tops of the rolls. Slice diagonally and serve with fresh tropical fruit and berries on a powdered sugar dusted platter. To die for I swear!
Served it for guests and family and everyone loved it. My 9 yr old son helped me make them. We broke the bananas in half and rolled them in brown sugar-cinnamon mix. Then rolled the banana in the wrapper and sealed. We made them ahead and put them in plastic wrap in the fridge until it was time to serve dessert. It only takes a few seconds to fry them. I cut them in half after cooling a second. I sliced on a diagonal instead of straight across because then they look prettier on the plate when you stand them up. Served with a scoop of vanilla and a drizzle of caramel sauce. Put blueberries and cut up strawberries around the plate with a sprig of mint and the crowd went wild! We have already made them again! The whole thing went together very quickly! You can dress them up or eat plain either way they are great!
Yummy. This is also pretty much a great recipe for a popular Filipino dessert called "Turon". You can use either the bananas or ripe cooking bananas (also known as Plantains - make sure they're yellow and spotted) which I preferred to use for a sweeter taste. However if you use Plantains you'll need more spring roll wrappers. I used 2 Plantains which made about 12 rolls.
This is pretty good - reminds me of the banana rolls growing up in the Philippines. The only changes I'd do it actually use plaintain (cooking bananas) and jackfruit (sliced and flattened). The jackfruit's already sweet so you don't have to put too much sugar. You can get the bananas and jackfruit at most Asian or ethnic stores.
i feel bad rating this 4 instead of 5 because i really enjoyed them and thought this was a quick unusual dessert. but there is a lot of room for personalization and "improvement". other fruit might be added with the bananas as might some spices (i think i'll try some cinnamon and/or nutmeg with the bananas or some allspice with some other fruits). also mind your manner of wrapping and be sure you seal the rolls so that the oil doesn't saturate the fruit. a great recipe i'm sure i'll make again.
These were so messy and time consuming and not worth the effort. The taste is okay but not like the real thing. My oil was destroyed and I had to soak my tongs for 45 minutes to get them clean. Plus it says to drain them on paper towel but if they stay there any longer than 2 minutes they stick to the paper. I will not make again.
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