Chocolate Banana Springrolls: fit for a King

If Elvis was still alive, I think that chocolate banana spring rolls would be his midnight snack of choice. They're sweet, extremely delicious and deep-fried (all prerequisites for Elvis' snacks ).

These ones were perhaps a little petite for The King: he'd have probably stuffed a bunch of bananas and a block of chocolate into entire sheets of the poor, bulging spring roll skins. He likely would have also tried to squeeze in a jar of peanut butter for good measure.  I, on the other hand, feeling guilty for my 4 o'clock deep-fried dessert, was a little more restrained.

You need not feel too guilty, though. Despite the deep-frying, these crunchy little treats aren't at all oily . The trick to this is to use sunflower oil at a really high temperature so that they're in and out in a less than a minute. Sunflower oil is also excellent when frying at high temperatures as it doesn't burn easily.

The snap-frying gives the rolls just enough time to melt the chocolate and warm the banana. The result is a wonderful combination of textures: little crispy cases of warm, soft 'banocolate' (my new word for banana & chocolate).

Chocolate Banana Spring Rolls Recipe

Several sheets of Spring Roll pastry cut into squares, 3x3 inches
1-2 ripe bananas
1/2 cup of semi-sweet chocolate buds
2 cups of sunflower oil
Icing sugar for topping

Method:

1. Lay the pastry squares on a cutting board.
2. Mash the banana slightly with a fork. Place about 2 tsps of banana in the middle of the pastry square. Add 6 or 7 chocolate chips. 
3. Fold the pastry over the banana and tightly roll to form a parcel, folding in the ends.
4. Repeat with the remaining pastry sheets, banana and chocolate chips.   
5. Heat the oil in a wok or deep-fryer over a medium-high heat. Test the oil with a small piece of spring roll pastry. If the wrapper sizzles to the surface, the oil is ready.
6. Fry the spring rolls in batches. Gently place several spring rolls into the oil and fry for about 40-60 seconds, or until golden brown. Use chopsticks or tongs to turn the spring rolls over in the oil to ensure that they’re cooked evenly.
7. Use a slotted spoon to remove the spring rolls from the oil. Shake off any excess oil and drain on paper towels. Repeat with remaining spring rolls.
8. Sprinkle with icing sugar and serve immediately.

Comments

[darbunk]

Oh yum! Those look great!

[Chuck]

The springrolls look fantastic. In honor of the King, I would dip them in peanut butter before shoveling them in my mouth!

[showdaddy88]

that looks awesome i can't wait to try, and more than likely mess that one up...but what a tasty disaster it would be.

[Patricia Scarpin]

Syrie, I wish I could have these for dessert! They look sinfully delicious.

[Elle]

You just can't go wrong with that list of ingredients. Those look fabulous!

[Deborah]

These look delicious! And you can't go wrong with chocolate and banana (and deep fried!!)

[michelle @ thursday night smackdown]

i'll take a dozen, please!

[Hillary]

Oh my goodness, that is drool worthy! Sounds just like what you'd get in a nice restaurant and looks even better!

[AppetiteforChina]

How long before serving can you make these, so they won't turn soggy?

[Andrea]

Finally something else to make with the leftover phyllo in my freezer! Awesome!

[Syrie]

Hi everyone, thanks for all your lovely comments. The spring rolls were so easy to make and a real treat indeed.

Diana, in response to your question about serving time, I made the rolls in two batches. I ate the first batch straight away and the second batch I ate around 8 minutes after they were fried. They were still delcilious and weren't soggy at all. I wouldn't leave them much longer after that though.

Thanks again everyone!

[Sportchick]

try rice bran oil it has a higher smoke point than sunflower oil.

[Jessie Cacciola]

found your blog on tastespotting -- luv this recipe! I've decided to feature it as my "daily dish" tomorrow on my art/food/lifestyle blog (and link back to you of course)...hope that's alright. Thanks for the great recipe, I'll be sure to stop by again!
- Jessie -

[Carolyn]

That looked amazingly yummilicious!

[Syrie]

Thanks for the tip Sportchick! I had never heard of ricebran oil.

Hi Jessie. Of course it's all right. Thanks so much for featuring Taste Buddies. Your blog is great!

Thank you Carolyn!

[kate]

those look SO amazing! i love chocolate and banana anything.

-----------
kate
www.thecleanplateclub.net

[aforkfulofspaghetti]

Ah, I had something very like this in Kyoto a couple of years back - and you're right, they're absolutely delicious!

[Rasa Malaysia]

Syrie, I had this in the Asian specialty restaurant onboard the cruise. I love it, but mine was w/o the choc. I was thinking to myself what a brilliant idea, bananas wrapped with spring roll skins (which guarantees crispiness) and then deep fried. But yours is a notch up! ;)

[Syrie]

Thanks Bee! I am going to try mango and chocolate next time. Looking forward to hearing more about your trip. Thanks for stopping by!

[rita]

Hi Syrie, love your blog. Where would I find these spring rolls? I can't w8 2 try my hand at them.

[Syrie]

Thanks Rita! Check out your local Asian groccer for frozen springroll sheets. They are usually pretty easy to find. Good luck!

[Docsam]

Hello,
Theses Springrolls look totally terrific. I just can't stand waiting and trying to prepare them.
Congratulations !

[John Scarborough]

Instead of cutting up spring roll sheets I used wonton wrappers which are already the correct size.
I didn't have chocolate bits so used grated chocolate instead.
After deep frying I arranged them in a dish and poured chocolate fruit sauce over them and then dollops of whipped cream.
Chocolate fruit sauce is made with a fruit called chocolate fruit.
If you haven't seen it beforem look it up.

[chinesevegetablerecipes]

hello,you vegetables recipes are so cool,i really like Chocolate Banana Springrolls very much.