Remember my churros from Mexican Night? Well, there has also been an Italian night with tiramisu that never got photographed, a French night with hazelnut creme brulee that never made the blog, but finally with Asian night, my dessert has made the cut! I know these “spring rolls” aren’t anything close to what you’d actually find anywhere in Asia, but they’re a play off of one of our favorite desserts from P.F. Changs — fried banana spring rolls. I added the Nutella bit in simply because I wanted to, and it was a great choice! Whatever the theme of your dinner party, these spring rolls are a fun dessert that are sure to please and impress.
When I served these spring rolls for dessert, I had to literally argue with one of my friends to convince her that these were not in fact from the freezer aisle, but homemade by her master Asian chef host (me, duhh). Okay, maybe I’m no master, and maybe rolling spring rolls is actually really, really simple, but it was was fun to trick my friends into thinking I have mad skillz. Since these spring rolls can be perceived as deceivingly challenging, I’ve included a step-by-step tutorial to show you just how easy it is, and so you too can become a master spring-roller. Here we go:

See, wasn’t that easy?? Well, besides the fact that I impressed myself for assembling spring rolls that actually looked like spring rolls, I also got to celebrate conquering my fear of hot oil once again. A few months ago, I burnt my face with hot oil while frying donuts — some hot oil got on my finger, I moved my hand away, brought the slotted spoon with it, and flicked some oil onto my nose and cheek. Well, a few blisters, one dermatology appointment, and a tub of antibiotic cream later, I was healed and ready to get back into deep frying with some extra caution. (Oh, and those donuts were really tasty, but something about my face peeling off prevented me from ever taking pictures of them, here’s the recipe I used). Fortunately, these spring rolls went off without any second degree burns, many thanks to my protective eye wear and face mask I borrowed from clinic. Probably not completely necessary, but it certainly provided some evening entertainment for our guests.
I served my spring rolls with some White Chocolate Ginger ice cream and chocolate sauce — it was the perfect ending to our delicious Asian-themed dinner party!
Banana Nutella Spring Rolls
1 package refrigerated spring roll/egg roll wrappers (found near the faux-meats)
6 bananas, halved
1 cup Nutella
Peanut or canola oil for frying
– Trim bananas and unwrap spring roll wrappers.
– Follow instructions above for rolling bananas and Nutella into the wrappers, I put about 2 tbsp of Nutella in each (but we all agreed more would have been even better!).
– Heat 2″ of oil to 375 degrees and place about 3 spring rolls into the oil at a time, cooking for about 2 minutes or until they are nice and golden.
– Carefully, use a slotted spoon to remove spring rolls, shake off excess oil, and drain on a paper towel-lined plate. Serve warm with ice cream and enjoy!
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24 Responses to “Banana Nutella Spring Rolls”

  1. #
    Erin — May 12, 2011 @ 1:16 pm

    I can only think of one word – amazing!

  2. #
    Nicole@HeatOvenTo350 — May 12, 2011 @ 1:57 pm

    These look delicious! I can only imagine how wonderful they would taste. Genius!

  3. #
    neri trinidad — May 14, 2011 @ 12:51 am

    this is so much like the common filipino snack in the philippines, “turon”. but its wrapped in a thinner spring roll wrapper with a piece of jackfruit, dipped in brown sugar and fried.

    this is a nice version though. i really love nutella. i’ll try this soon!

  4. #
    onceuponarecipe — May 16, 2011 @ 5:03 am

    Wow. Wow! WOW! These look so delicious and awesome! I had a dessert once like this, except instead of nutella it had caramel sauce. SO good. I am going to try these. I to want to become a master springroller! ;)

  5. #
    Jacqueline — May 16, 2011 @ 4:11 pm

    I agree with Neri…my mom makes the turon and I love it. I’ll have to try it wiht the nutella!

  6. #
    cookies and cups — May 20, 2011 @ 12:09 pm

    Love this idea!! And the fact that they are baked and not fries makes them healthy, right?

  7. #
    Erica — May 20, 2011 @ 1:27 pm

    Cookies and cups — unfortunately mine were deep fried haha, but I’m sure you could bake them and they’d still be delicious!!

  8. #
    paddle attachment — May 26, 2011 @ 4:10 am

    Yum! These look wonderful. I love sweet experiments with egg rolls skins!

  9. #
    YVETTE — June 1, 2011 @ 7:12 pm

    yummy!! i am def. trying these! what kind of camera do you have? your pictures are great!

  10. #
    STTAAR — July 30, 2012 @ 8:03 pm

    They wound WONDERFUL! I have a party coming up for around 100 people and they are big eaters. Have you tried freezing these before or after you fry them and warming them in the oven before serving? Do they keep their crunch and flavor?

    • Erica — July 31st, 2012 @ 1:53 am

      I’m really not sure about the freezing beforehand. I think if you fried them ahead of time, put them in the fridge for <2 days and then heated them up in the oven they should still hold the crunch but I can't guarantee it, sorry! Good luck, sounds like my kind of party ;)

  11. #
    Whitney — February 22, 2013 @ 6:41 am

    Could you bake these instead of frying them?

    • Erica — February 23rd, 2013 @ 5:24 pm

      Yea I think that would still be great! I would suggest a 400 degree oven for maximum toastiness :)

  12. #
    Melanie K — July 30, 2013 @ 10:52 pm

    Thank you so much for the beautifully clear tutorial and recipe! I made these on Sunday and they were scrumptious!! I was disappointed with my deep-fry skills because my thermometer broke as I was trying to bring the oil to the right temperature, so I had to wing it and they turned out way too dark. I was impressed that even despite that, they still tasted amazing! This evening, I made a few more and fried them in a non-stick pan in just a small amount of oil and although the consistency was slightly different, they were still awesome! So I’m sold! Thanks for my new “go-to” impressive dessert!

  13. #
    Melody — May 17, 2014 @ 10:12 pm

    Tried to make these today, by baking them instead of frying them, for a healthier version. The results were disappointing. I sprayed the tops lightly with cooking spray, adjusted the oven temp, tried placing foil over them, etc., but just could not get the egg wrappers evenly crisp. Ended up throwing out half the batch. I’m going to try the recipe one more time, this time by lightly frying them first to brown and then perhaps finishing them up in the oven?

    • Erica — May 18th, 2014 @ 1:44 am

      Sorry to hear that the baking method didn’t work out for you so well. When I make baked eggrolls I usually crank up the temp a bit to like 400-425 and then bake for about 20 minutes. Is that what you did? Let me know if you figure it out!


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