Reviewed: Nov. 17, 2009

Deelish! made sprinkled the banana with cinnamon sugar first and used wonton skins instead.

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Toya84

Cooking Level: Intermediate

Living In: Jersey City, New Jersey, USA

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Reviewed: Jul. 28, 2009

If you are counting calories, instead of deep frying just bake them for 15 minutes, be sure to brush a little olive or canola oil first so they will be crunchy and to prevent sticking. Delicious!!!

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Eimy

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Reviewed: May 31, 2009

These are Awsome! I used the Rasberry Sauce found on the site and some whipped cream to make them even better. They are much better if you use more banana. I tried them at a Chinese resteraunt and these are almost as good, the only thing that would make them better is a little bit of coconut ice cream (regular ice cream doesn't taste nearly as good). I forgot the brown sugar, it doesn't really need it though.

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michele

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Reviewed: Mar. 1, 2009

These were delicious! I followed some other reviewer's suggestions and rolled the banana in a brown sugar/cinnamon mixture before wrapping them. They were so quick to make and everyone loved them. Oh, I also used egg roll wrappers instead of spring roll wrappers...just what I had on hand.

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mom23boysn1girl

Cooking Level: Expert

Home Town: Utica, New York, USA

Living In: Rockville, Maryland, USA

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Reviewed: Jan. 28, 2009

Super easy! I used wonton wrappers and made them minis because that's all my grocery store had. I cut the banana in thirds and cut each third into quarters. Mixed cinnamon into the brown sugar, wrapped and fried in one inch of oil. They came out fabulous! The brown sugar/cinnamon turns to syrup when cooked. I'm hoping to keep them refrigerated and serve them tomorrow night after warming in the oven.

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Sara

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Dec. 3, 2008

at a three star resort, this would be the dessert that was featured on the menu. I enjoyed making them, it was fun. Adding some ice cream made it easier to go down.

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jenknee

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Reviewed: Oct. 23, 2008

This was pretty good, my daughter liked it better than I did. I used plantains and next time I don't think I'll do that. I'd never had plantains before and I don't think they are my thing. Everything else went great though, they are easy and quick to make. I used lumpia wrappers separated by paper and didn't have any problems with them tearing.

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Tessa

Cooking Level: Intermediate

Home Town: Port Angeles, Washington, USA

Living In: Bremerton, Washington, USA

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Reviewed: Aug. 15, 2008

I was excited to try this recipe. It was similar tasting to a local asian resturant. I too added cinnamon with the brown sugar and drizzled carmel sauce on the plate and served with vanilla bean ice cream. The only problem I had was that I didn't use enough oil. The outside was cooked but some of the inner part of the spring roll was raw (my fault) this is a keeper. Thanks for sharing.

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LOLA

Cooking Level: Intermediate

Living In: Chula Vista, California, USA

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Reviewed: Jul. 24, 2008

These were really good. One tip for sealing the wraapers. Instead of using water which can cause spatter when frying the rolls, I brush some lightly beaten egg to seal them. It doesn't spatter in the oil. Also I sprinkled a bit of cinnamon on the bananas with the brown sugar. Very tasty.

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Mary Beth

Cooking Level: Intermediate

Home Town: Coffeyville, Kansas, USA

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Reviewed: Jul. 3, 2008

Spring rolls with Plaintains Are Delicious and alot better and less the hassle than these.

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Young-n-Loves 2 Cook!!

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Reviewed: Jun. 1, 2008

My 4 year old daughter prepared these. I did the frying. We added cinnamon to the recipe just for an extra step for my little helper and some added flavor. We used wonton wrappers because that's what we had on hand. I fried them once my daughter left the kitchen area. Fried in about one inch of vegetable oil. I turned every 30 seconds or so to ensure even frying since the wrap jobs were not all even. We did have to be careful and wait for them to cool a bit before biting into because the banana inside was extremely hot. Delicious. Eat same day they were not good the next day in my daughter's lunch.

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mrsjenwest

Cooking Level: Intermediate

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Reviewed: Apr. 30, 2008

The center was delicious! The outside with the spring roll wrappers was difficult to eat. Will try again soon with egg roll wrappers.

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vw

Cooking Level: Expert

Home Town: Farmington, New Hampshire, USA

Living In: North Pole, Alaska, USA

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Reviewed: Feb. 29, 2008

I thought this was wonderful! Very easy. I have never even made spring rolls before. I sprinkled it with powdered sugar and then drizzled it with honey. Yummy! Can't wait to try it out on the in-laws.

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Linzicat

Cooking Level: Intermediate

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Reviewed: Feb. 17, 2008

Simply delicious! I took the time to find spring roll wrappers made with wheat flour and not rice. The most time consuming thing about preparing this was separating the spring rolls. We didn't use a lot of brown sugar and will use more next time and will also use riper bananas. We sprinkled them with cinnamon sugar as recommended by others and that really adds to the flavor. Try this with cherry pie filling, serve with vanilla ice cream and drizzle with chocolate!

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PNLewis

Cooking Level: Expert

Home Town: Bishopville, South Carolina, USA

Living In: Columbia, South Carolina, USA

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Reviewed: Dec. 19, 2007

Oddly sweet, but I used plaintains which in retrospect, I don't thik I care for.

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elieli24

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Reviewed: Aug. 27, 2007

I made these last night and thought they were delicious and totally simple.

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babyface

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Reviewed: Jul. 7, 2007

The best wrappers to use for these are made in the Philippines; they're called lumpia wrappers and you'll find them in the refrigerator/freezer section of a Filipino/Asian grocery store. They need to be thawed before use. If you're really lucky, you'll find the ones that have wax paper between each wrapper, making it easy to separate. Otherwise, you'll have to be patient and try not to rip them as you separate them. Keep moist by placing a wet paper towel on the ones you're not using.

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TPADUA4

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Reviewed: May 2, 2007

I tried this delicious recipe twice. I used small bananas and cut them in half (not lengthwise). Sprinkled brown sugar under and on top of the banana. The first time I made these they turned out perfect, didn't stick to the paper towels. The second time I was in a bit of a rush and put too much brown sugar in, which made the spring rolls stick to the paper towels, so I did away with the paper towels the second time. Tasted great both times. One other thing, I shallow-fried them in a wok instead of deep frying. I will definitely be making these again.

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jafa

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Reviewed: Feb. 16, 2007

what a yummy simple idea. I made a couple with chocolate chips instead of brown sugar, and I even made one with just chocolate chips -no bannana. I will try this with several variations.

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OSSOFSKY

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Reviewed: Feb. 10, 2007

OK, great variations already, and of course, I had to step it up for my own guilty pleasures! USE EGG ROLL WRAPPERS! USE PLANTAINS! Yummier! I used dark brown sugar on my plantains, then dusted them with cinnamon, nutmeg and cloves before rolling. I let them cool BRIEFLY on a paper bag, didn't stick, then placed them on wire racks. Then I drizzled melted dark chocolate in a zig zag design over the tops of the rolls. Slice diagonally and serve with fresh tropical fruit and berries on a powdered sugar dusted platter. To die for, I swear!

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Alice C.

Cooking Level: Expert

Home Town: Navarre, Florida, USA

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