If you ever end up with more ripe bananas than you can eat, these banana egg rolls are a fantastic alternative to banana bread. They’re quick, fun to make, and use spring roll wrappers you may already have in your freezer.
These banana egg rolls are crispy on the outside and soft and sweet inside — a simple treat that brightens any day. I use spring roll wrappers (also called spring roll shells) found in the frozen section of Asian markets or often in the international aisle of larger supermarkets.
Rolling the egg rolls takes a little practice but isn’t difficult. If you haven’t wrapped spring rolls before, follow the instructions below and keep a damp paper towel handy to prevent the wrappers from drying out.
Watch my video tutorial below
@jasmineandtea Here’s a recipe for all of those ripe bananas you have! Super easy & fried in spring roll wrappers. #friedbanana #easyrecipe #homechef #dessertrecipe
♬ day-o-the-banana-boat-song remix – Rachel B Abraham
Tips
- Keep spring roll wrappers covered with a damp paper towel to prevent drying and cracking.
- Use ripe but still firm bananas. Overripe, mushy bananas are harder to wrap and may burst while frying.
- Fry immediately after wrapping so the wrappers don’t become soggy and the filling stays intact.
- Maintain oil temperature between 350–375°F (175–190°C). A food thermometer helps keep the oil in the right range.
- Avoid overcrowding the pan; too many pieces at once will lower the oil temperature and make the rolls greasy.
Banana Egg Rolls
- Author: Jasmine and Tea
Ingredients
Scale
- 2 ripe bananas
- Cinnamon powder, to taste
- Spring roll wrappers
- Frying oil (canola, vegetable, or another high-heat oil)
- Powdered sugar, chocolate sauce, or condensed milk for serving (optional)
Instructions
- Mash the bananas into a smooth paste. Choose bananas that are ripe but still firm so they’re easier to roll.
- Stir in cinnamon to taste. Add a little sugar if you prefer a sweeter filling.
- Separate the spring roll wrappers and keep them covered with a damp paper towel while you work so they don’t dry out.
- Spoon a small amount of mashed banana onto the bottom third of a wrapper with the pointed corner facing you. Fold the left and right sides over the filling, fold the bottom corner up, then roll away from you, keeping the roll tight to limit oil absorption. Seal the edge with a dab of water.
- Heat oil to 350–375°F (175–190°C). Fry the rolls in batches so the oil temperature stays steady. Turn them occasionally and remove when they’re golden brown on all sides.
- Drain on paper towels briefly, then transfer to a plate. Dust with powdered sugar or drizzle with chocolate sauce or condensed milk, if desired. Serve warm and enjoy.