Banana Spring Rolls Recipe

Prepare peanut butter mousse

In a medium bowl, whisk together creamy peanut butter, vanilla Greek yogurt, powdered sugar, lemon juice, and a pinch of salt until smooth and slightly airy. Taste and adjust sweetness with more powdered sugar if desired. The mousse should be spreadable but not runny.

Prep bananas

Peel the bananas and cut each banana in half crosswise to make 8 pieces. If using 12 wrappers and smaller portions, cut each half again lengthwise to make 16 thinner sticks so each roll has about one banana slice portion. Pat the banana pieces dry with paper towel to remove excess moisture.

Assemble spring rolls

Lay one spring roll wrapper on a clean surface in diamond orientation (one corner toward you). Lightly brush the edges with a thin flour slurry (mix the 2 tsp flour with 2 tsp cold water) to act as glue. Place about 1 tablespoon of peanut butter mousse along the center of the wrapper, leaving about 1 inch of space at the edges. Place one banana piece on top of the mousse near the edge closest to you. Fold the bottom corner over the banana, fold the two side corners in, then roll tightly away from you to seal. Repeat with remaining wrappers and filling. Place assembled rolls seam-side down on a tray and refrigerate for 10–15 minutes to firm.

Make the chocolate sauce while rolls chill. In a small saucepan over low heat, combine heavy cream and butter until it just begins to simmer (do not boil). Remove from heat and add semisweet chocolate chips and optional corn syrup. Let sit 1 minute, then whisk until smooth and glossy. Keep warm over very low heat or transfer to a small heatproof bowl set over warm water to maintain consistency.

Heat oil

Pour vegetable oil into a heavy skillet or frying pan to a depth of about 1/2 inch (enough for shallow frying). Heat over medium heat until oil reaches 175–180°C (350–360°F) or until a small piece of bread sizzles and turns golden in about 30 seconds.

Fry rolls

Working in batches (do not crowd the pan), carefully place 3–4 chilled spring rolls seam-side down into the hot oil. Fry 1 to 1.5 minutes per side, turning with tongs, until wrappers are golden brown and crisp. Use a slotted spatula to transfer fried rolls to a paper towel–lined tray to drain. Repeat with remaining rolls.

Serve

Arrange warm banana spring rolls on a serving plate. Drizzle generously with warm chocolate sauce. Dust with powdered sugar and sprinkle a tiny pinch of coarse sea salt over the top if you like a salted contrast. Serve immediately so the filling is warm and the wrapper remains crisp.