Description

Indulge in these golden crispy banana spring rolls, a delightful fusion of sweet banana and crunchy rice paper, perfect for a quick snack or dessert. Each bite offers a satisfying crunch and a hint of caramelized banana flavor, making them a crowd-pleaser for any occasion.

Ingredients

Scale

4 rice paper sheets — These make perfect roll wrappers for a light and crispy texture. You can also use spring roll wrappers if you prefer something more traditional or want to go deep fried.
2 heaped tbsp cream cheese, softened — Try Greek yogurt for a tangy, protein-rich swap or vegan cream cheese for vegetarian rice paper rolls.
½ banana, sliced lengthwise — Use ripe bananas for the best caramelized flavor. Frozen bananas can also work once thawed slightly.
2 tsp brown erythritol (or brown sugar, coconut sugar, or maple sugar)
1 medium egg — Helps bind the rice paper and adds golden crispness.
1 tbsp milk — Dairy or plant-based both work beautifully.

Instructions

Soften the cream cheese and spread a thin layer onto each rice paper sheet.
Place a banana slice along the edge, sprinkle with brown erythritol, and fold the paper tightly.
Beat the egg with milk to create a light batter.
Dip each rolled banana spring roll into the batter, allowing excess to drip off.
Fry in a hot skillet over medium heat until golden brown on all sides, then drain on paper towels.

Notes

For extra crispiness, ensure the oil is hot before frying. You can substitute the cream cheese with coconut cream for a dairy-free version. Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat briefly in a hot pan to restore crispness.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: B
Method: Frying
Cuisine: American

Nutrition

Serving Size: 1 roll
Calories: 210
Sugar: 12g
Sodium: 150mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 5g
Cholesterol: 45mg

Keywords: banana, spring roll, crispy, dessert, snack