Toffee banana spring rolls

Try a sweet, sesame twist on the classic spring roll and serve up this toffee and banana dessert with cool coconut ice cream and crispy pastry

  • Prep:20 mins
    Cook:10 mins
  • Serves 6
  • More effort

Nutrition per serving

  • kcal 261
  • fat 14g
  • saturates 2g
  • carbs 28g
  • sugars 14g
  • fibre 2g
  • protein 4g
  • salt 0.2g


  • 100ml sunflower oil, for frying
  • 3 sheets filo pastry
  • 60g dulce de leche
  • 3 banana, halved widthways
  • Chinese five-spice powder, for sprinkling
  • coconut ice cream and toasted black sesame seeds, to serve


  1. Warm the sunflower oil in a saucepan, or heat your deep-fat fryer to 180C. Meanwhile, cut each sheet of filo pastry in half vertically.

  2. Spread 2 tsp duche de leche over a halved banana. Sprinkle over some five-spice, then put the banana at the bottom of a halved filo sheet. Roll up and around the banana, folding in the sides with each roll so that they look like a spring roll. Brush some water across the final seam to seal. Repeat with the remaining banana halves. You can do this up to a day ahead, or make and freeze for up to a month.

  3. Deep-fry three rolls at a time until crispy and golden, then place on kitchen paper to drain.

  4. Slice in half and serve with coconut ice cream, scattered with toasted black sesame seeds.

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