Desserts

Banana Egg Rolls: 10-Minute Dessert Danger

2 min

Use bananas that are properly ripe but still hold their shape, then cut them into small chunks so two or three sit neatly in the center of each wrapper. Brown sugar and cinnamon tossed with the fruit melt into a thin syrup as the rolls fry, so seal that top corner with a dab of water or the filling pushes out into the oil. The oil wants to be at 350F before the first roll goes in. From mixing to draining on paper towels, this runs about ten minutes.

By Nora Calloway

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.

Step-by-Step Instructions

1 1

Mix the Filling

In a small bowl, toss banana chunks with brown sugar and cinnamon.

2 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.

3 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.

4 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.

The Ingredients

Everything you need.

Prep

5 minutes

Cook

5 minutes

Total

10 minutes

Yield

8 egg rolls

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

Instructions

1
Mix the Filling. Mix the Filling. In a small bowl, toss banana chunks with brown sugar and cinnamon. 2 2
2
Roll the Egg Rolls. 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. 3 3
3
Fry ‘Em Up. 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. 4 4
4
Finish & Devour. Finish & Devour. Dust with powdered sugar or cinnamon sugar. Drizzle with chocolate or caramel. Serve warm. Trust us—these vanish fast

Swaps & Substitutions

Egg roll wrappers → spring roll or lumpia wrappers work; they are thinner, so fry a touch faster and watch for tearing
Brown sugar → white sugar plus a splash of maple or honey gets you close; the rolls just lose a little of that molasses depth
Frying oil → any neutral oil with a high smoke point (peanut, sunflower) is fine; skip olive oil, it burns at this heat
Cinnamon → a pinch of cardamom or pumpkin spice changes the character but plays well with banana
Bananas → firm-ripe is the move; very soft brown bananas turn to mush and leak, underripe ones stay starchy and bland
Deep frying → brush with oil and air-fry at 375F for 8 to 10 minutes, turning once, for a lighter version

Questions & Answers

Why did my egg rolls burst open in the oil?

Usually too much filling or a top corner that was not sealed. Stick to two or three banana chunks and press the final corner down with a wet fingertip so it holds.

Can I make these ahead?

Roll them and fry to order for the best texture. You can assemble uncooked rolls and freeze them up to two months, then fry straight from frozen with an extra minute or two.

How do I reheat leftovers without them going soggy?

An air fryer at 350F for 3 to 4 minutes brings back the crisp. A microwave will warm them but the wrapper turns chewy.

What oil temperature should I use and how do I check without a thermometer?

Aim for 350F. Drop in a small piece of wrapper; it should sizzle steadily and turn golden in about a minute, not brown instantly or just sit there.

My bananas leaked everywhere. What went wrong?

Overripe, mushy bananas break down in the heat and seep out. Use firm-ripe fruit cut into chunks, and do not overfill.

Banana Egg Rolls: 10-Minute Dessert Danger