Chocolate banana spring rolls

{Serves 4} 

Prep Time: 15 mins
Cooking Time: 5 mins



3 Sheets of Hakka spring roll pastry (8.5“) cut into quarters
1-2 Ripe bananas
½ Cup of semi-sweet chocolate chips
2 Cups of sunflower oil for frying
Corn starch & warm water to create a
paste to stick the ends
Icing sugar for topping (optional)


1. Mash the banana slightly with a fork. Place about 2 tsps of banana diagonally across the pastry square. Add 5 to 7 chocolate chips.
2. Roll from the corner of the pastry skin closest to you until you reach the center, then fold in the sides & continue to roll. Lightly brush the cooked starch paste onto the end to seal. (Refer below)

3. Repeat steps 1 & 2 with the remaining pastry sheets, banana & chocolate chips.
4. 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.
5. Fry the spring rolls in batches. Gently place several spring rolls into the oil & fry for about 1-2 mins, or until golden brown. Use chopsticks or tongs to turn the spring rolls over in the oil to ensure that they’re cooked evenly.
6. Use a slotted spoon to remove the spring rolls from the oil. Shake off any excess oil & drain on paper towels. Repeat with remaining spring rolls.

*Sprinkle with icing sugar (optional) & serve immediately.