My crispy Baked Banana Spring Rolls with rich chocolate and banana filling are served with an extra chocolate drizzle on top. Being baked, these sweet spring rolls are a healthy alternative to PF Chang's Fried Banana Spring Rolls!
If you think you've seen this recipe for baked Chocolate Banana Spring Rolls before and start to question your sanity... don't. You're right.
I've originally posted this sweet spring roll recipe in May 2014 but I've pulled it out of the archive and made a video of it! Woohoo. Still the same deliciously tempting Chocolate Banana Spring Rolls, but now you can see exactly how to make them. The video is just before the recipe box.
This recipe for these baked Chocolate Banana Spring Rolls in just a few words? Warm chocolate and banana wrapped in a crispy and flaky pastry, drizzled with even more chocolate.
We can use a lot of chocolate because we are saving calories by not frying them, right? Are you itching to run to the kitchen yet? Are these sweet banana spring rolls calling your name already?
Today is Friday and if my logic is good, it means the weekend! And weekends are always a good moment for little sweet treats like these luscious baked Chocolate Banana Spring Rolls. Oh and while you're at it, why not dip them in extra melted chocolate? No one's looking!
Here how to make them:
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Baked Chocolate and Banana Crispy Rolls
My crispy Baked Banana Spring Rolls with rich chocolate and banana filling are served with an extra chocolate drizzle on top. As they are baked, these sweet spring rolls are a healthy alternative to fried Filipino Banana Spring Rolls!
- 8 frozen phyllo pastry sheets thawed
- light tasting olive oil spray or melted butter
- 4 medium bananas cut in half vertically
- 8 tbsp chocolate chips dark or semisweet
For the chocolate drizzle
- ⅕ cup chocolate chips dark or semisweet
- 2 tbsp water
Preheat oven to 350F/180C.
Fold one phyllo pastry sheet in half across the length. Spray lightly with oil.
Place one tablespoon chocolate chips at the bottom of the phyllo, about 1 inch in from the bottom. Top with a banana half.
Fold phyllo up over banana from the bottom, and roll up once. Fold in one side of the phyllo, and then the other side to create a straight channel for rolling. Roll the pastry up into a packet.
Place roll on a non-stick baking pan sprayed with a little oil, with the open end down. Repeat with remaining filling and bake for 20 minutes or until golden brown.
While rolls are baking, prepare chocolate drizzle. Melt chocolate with water, using either a microwave or double broiler.
Remove from the oven, let cool a little bit. Drizzle with chocolate and serve.
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