I’m sure I’m not the only one who ends up with more ripe bananas than we can eat. I usually reach for banana bread, but this time I wanted something different—so I turned to the spring roll wrappers in my freezer and made banana egg rolls.
These banana egg rolls are simple, satisfying, and a fun way to use ripe bananas. I use spring roll wrappers (sometimes labeled spring roll shells), which are typically found in the frozen aisle of Asian grocery stores or the international section of larger supermarkets.
Rolling the egg rolls is straightforward once you get a feel for it. If you’re new to wrapping spring rolls, take your time the first few tries and keep the wrappers covered so they don’t dry out.
Watch my video tutorial below
Tips
- Keep spring roll wrappers covered with a damp paper towel so they stay pliable and don’t dry out.
- Use ripe bananas that are soft but not overly mushy; very soft bananas are harder to wrap and can burst when fried.
- Fry the rolls soon after wrapping to prevent them from getting soggy and to keep the wrapper crisp.
- Heat the oil to about 350–375°F (175–190°C) for the best frying results; a food thermometer helps maintain the correct temperature.
- Avoid overcrowding the pan so the oil temperature stays steady and the rolls crisp evenly.
Banana Egg Rolls
- Author: Jasmine and Tea
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Ingredients
Scale
- 2 ripe bananas
- Cinnamon powder (to taste)
- Spring roll wrappers
- Frying oil (canola, vegetable, or another high-heat oil)
- Optional toppings: powdered sugar, chocolate sauce, or condensed milk
Instructions
- Mash the bananas into a smooth paste. Choose ripe bananas that are soft but not overly mushy so they’re easier to handle.
- Add cinnamon to taste. You can also mix in a bit of sugar if you prefer a sweeter filling.
- Separate the spring roll wrappers and keep them covered with a damp paper towel to prevent drying while you work.
- Place a spoonful of the mashed banana near the bottom third of a wrapper with the corner pointing toward you. Fold the left and right edges over the filling, then fold the bottom corner up over the filling. Roll away from you, keeping the roll snug so less oil soaks in. Seal the edge with a small dab of water if needed.
- Heat oil to 350–375°F (175–190°C). Fry the wrapped rolls in batches without overcrowding the pan. Turn them occasionally and remove when they are golden brown and crisp.
- Drain briefly on paper towels, then transfer to a serving plate. Dust with powdered sugar or drizzle with chocolate sauce or condensed milk, if desired. Serve warm and enjoy!