Egg rolls aren’t just for takeout anymore.
Meet your new late-night obsession: Banana Egg Rolls. Warm, jammy bananas tucked inside a shatteringly crisp shell, dusted with cinnamon sugar. No deep fryer needed. Just a pan with oil, a few ingredients, and five minutes of courage. Let’s get rolling.
Ingredients
Makes 8 egg rolls.
- 8 egg roll wrappers
- 3 ripe bananas, cut into small chunks
- ¼ cup brown sugar
- 1 teaspoon cinnamon
- Oil for frying (vegetable or canola)
- Optional: powdered sugar, chocolate syrup, caramel sauce
Step-by-Step Instructions
Step 1: Mix the Filling
- In a small bowl, toss banana chunks with brown sugar and cinnamon.
Step 2: Roll the Egg Rolls
- Place an egg roll wrapper like a diamond. Add 2-3 banana chunks to the center.
- Fold bottom corner over filling. Fold in sides. Roll tightly and seal the top corner with a dab of water.
- Repeat for all 8.
Step 3: Fry ‘Em Up
- Heat 1 inch of oil in a skillet to 350°F (175°C).
- Fry egg rolls 1-2 minutes per side until golden brown and crispy.
- Drain on paper towels.
Step 4: Finish & Devour
- Dust with powdered sugar or cinnamon sugar. Drizzle with chocolate or caramel.
- Serve warm. Trust us—these vanish fast.
Summary
Prep Time: 5 minutes | Cook Time: 5 minutes | Total Time: 10 minutes
Yield: 8 egg rolls | Difficulty: Super Easy
Storage Notes
Best eaten fresh and hot. To reheat, air fry at 350°F for 3-4 minutes (not microwave—they’ll get soggy). You can freeze uncooked egg rolls for up to 2 months; fry straight from frozen, adding 1-2 extra minutes.
