These sweet and satisfying deep-fried banana spring rolls, with caramel sauce, are almost as much fun to make as they are to eat! Ready in 25 minutes, this recipe serves four people.
The main thing:
Made by Véronique
Published at 2015-03-08, this recipe is for 4 people and takes 25 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 29-09-2023
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Heat the sugar and water in a small saucepan over a low heat. Do not stir, wait until all the water has dissolved and the sugar is beginning to turn brown.
Add the double cream and mix well to make a luscious caramel sauce. Be careful because the caramel will be extremely hot.
Place a spring roll wrapper on the work surface, with 1 tip pointing upwards/away from you. Peel the mini bananas; it is easiest to peel from the bottom and not from the stem as the bananas are so small. Place a baby banana in the middle of a spring roll wrapper and fold the pastry inwards, using a little water to seal the spring roll wrapper. Repeat this step for the remaining bananas.
Heat sunflower oil in a deep fryer, or in a frying pan with a thick base, to 180 degrees Celsius.
Fry the banana spring rolls for 3 to 4 minutes until golden brown. Do not fry too many banana spring rolls at the same time as you will risk them sticking together.
Serve with the caramel sauce and, if you like, some homemade caramel ice cream. Enjoy!