Introduction:
These Banana spring rolls are a delightful twist on the traditional Filipino Turon dessert. With a crispy exterior and a warm, gooey banana filling, these spring rolls are a perfect treat for any occasion. They are easy to make and sure to impress your friends and family!
Preparation time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes | Serves: 4
Ingredients:
- 4 ripe bananas
- 8 spring roll wrappers
- 1/2 cup brown sugar
- 1 tsp cinnamon
- Oil for frying
Instructions:
- Peel and slice bananas in half lengthwise.
- In a small bowl, mix brown sugar and cinnamon.
- Place a spring roll wrapper on a flat surface. Put a banana slice on the wrapper and sprinkle with the sugar-cinnamon mixture.
- Roll the wrapper, tucking in the sides, and seal the edge with water.
- Heat oil in a deep skillet over medium heat.
- Fry the banana spring rolls until golden brown, about 2-3 minutes per side.
- Remove from oil and drain on paper towels.
- Serve warm and enjoy!
Nutrition Information:
Calories: 220 || Carbohydrates: 40g || Protein: 2g || Fat: 6g || Fiber: 2g
What I Love About This Recipe?
- The combination of crispy exterior and warm banana filling is absolutely delicious.
- These banana spring rolls are easy and quick to make, perfect for a last-minute dessert.
- They are a great way to use up ripe bananas and satisfy your sweet tooth.
- You can customize the filling with nuts, chocolate, or even coconut for different variations.
- They are a crowd-pleaser and perfect for any occasion or gathering.
What To Avoid While Making this Recipe?
- Avoid overfilling the spring rolls, as it can make it difficult to seal them properly.
- Make sure the oil is at the right temperature before frying to achieve a crispy texture.
- Do not overcrowd the skillet while frying the spring rolls, as it can lower the oil temperature and result in soggy rolls.
- Be careful when working with hot oil to avoid any burns or accidents.
- Enjoy these banana spring rolls in moderation, as they are a fried treat and high in sugar.