Banana Chocolate Chip Spring Rolls

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Banana Chocolate Chip Spring Rolls

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Spring rolls are normally deep-fried, but these dessert spring rolls are baked to crispy golden perfection. Sprinkle with sifted icing sugar just before serving, if desired.

Tags: Intermediate, 30 mins, Desserts, Rice & Grains, Chocolate, Fruit, Baking, Vegetarian
Serves: 6
Skill level: Intermediate
Prep time: 10  minutes
Cooking time: 10  minutes
Total: 20  minutes

Additional Information

Ingredients

3 ripe but firm bananas
6 sheets thawed PC Phyllo Pastry
1/4 cup (50 mL) no name Breadcrumbs
2 tbsp (25 mL) PC The Decadent Semi-Sweet Chocolate Chips

Instructions

  1. Preheat oven to 400° F (200° C). Line rimmed baking sheet with parchment paper.
  2. Peel bananas and cut each in half crosswise. Cut each piece in half lengthwise, to make 12 pieces total.
  3. One sheet at a time, cut phyllo sheets in half crosswise with sharp knife. Spray with cooking spray. Sprinkle phyllo sheets evenly with breadcrumbs. Place one banana piece at bottom of each piece of phyllo, flat side up. Place chocolate chips on top of bananas, dividing evenly, about 6 chips per banana piece. Roll bananas and chocolate chips over once, fold sides of phyllo over towards centre to cover ends of bananas, and spray with butter spray. Continue rolling to form spring rolls. Place rolls on prepared baking sheet. Spray with cooking spray.
  4. Bake in centre of oven for 10 minutes or until lightly golden.

Chef's Tips

Make ahead to end of step 3. Cover with plastic wrap and freeze a few hours or until firm. Transfer to zippered freezer bag. Freeze for up to 1 week. Bake from frozen; add an extra 2 to 3 minutes baking time.

Nutritional Information
Per 2 roll (79 g) serving
Calories 250 Cal
Fat 8 g
Sodium 200 mg
Carbohydrate 40 g
Fibre 3 g
Protein 4 g
Source of fibre.