Crispy Banana Spring Roll Recipe

Prepare bananas

Peel bananas and cut each in half crosswise (you’ll have 8 halves). If bananas are larger, cut each half into 2 lengthwise pieces so they fit on the wrappers. Pat pieces dry with paper towel to remove excess moisture.

Make filling

In a small bowl combine light brown sugar, ground cinnamon, melted butter, and toasted shredded coconut. Stir until sugar is moistened and mixture is cohesive.

Assemble rolls

Lay one spring roll wrapper on a clean surface in diamond orientation. Place one banana piece near the bottom third of the wrapper. Spoon about 1 teaspoon of the filling over the banana and press gently. Brush the two edges and tip of the wrapper with the cornstarch slurry to act as glue. Fold the bottom corner over the banana, fold in left and right corners snugly, then roll tightly to seal. Repeat with remaining bananas and wrappers. Keep assembled rolls covered with a slightly damp towel so wrappers don’t dry out.

Heat oil

Pour enough neutral oil into a deep skillet or saucepan to reach about 1/2"–1" (or use a deep fryer to 170–180°C / 340–355°F). Heat over medium-high heat until oil reaches 350°F (175°C) or a wooden chopstick inserted into oil shows steady bubbling.

Fry until golden

Working in batches (do not overcrowd), gently lower 2–3 rolls into the hot oil seam-side down. Fry 2–3 minutes, turning as needed, until wrappers are deep golden brown and crisp. Remove with a slotted spoon and drain on a wire rack or paper towels. Sprinkle a pinch of fine sea salt over the hot rolls to enhance flavor.

While rolls fry, whisk together unsweetened coconut milk, powdered sugar, fresh lime juice, lime zest, vanilla extract, and a pinch of salt in a small saucepan. Warm over low heat just until sugar dissolves and sauce is slightly thickened (3–5 minutes). Do not boil. Taste and adjust lime or sugar to preference. Keep warm or cool to room temperature depending on serving preference.

Place two warm banana spring rolls on each dessert plate. Spoon 2–3 tablespoons of coconut-lime sauce alongside or under the rolls. Add one scoop of butterscotch ice cream beside the rolls. Sprinkle extra toasted shredded coconut over the ice cream and rolls. Garnish with a thin lime wedge. Serve immediately so rolls stay crisp and ice cream doesn’t melt completely.