banana egg rolls

Being a private chef can have its challenges. One of them is constantly coming up with creative dishes to impress your clients. I’m fortunate in that my 3 clients enjoy more casual food, making it a bit easier; however, I do host fancier events now and than that require more upscale meals. I recently had a dinner which was centered around Asian food and being that the client was a foodie, I had to wow them with each course. The appetizers and main course are not a problem but the dessert can pose some struggles. Asians don’t have as much dessert choices as Americans do and enjoy lighter sweets, which can be a bit of a challenge. I racked my brain for a creative but not too unfamiliar dessert and came up with these fabulous banana egg rolls with salted caramel sauce. Serve it a la mode as I did and you will be wanting another!

banana egg rolls
banana egg rolls
banana egg rolls

Banana egg rolls with salted caramel

1 hrTotal Time

Yields 8 egg rolls

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    Banana egg rolls
  • 8 egg roll wrappers
  • 4 bananas
  • 2 tsp cinnamon
  • oil for frying
  • Salted caramel sauce
  • 1/2 cup granulated sugar
  • 2 tbsp water
  • 3 fl ounces heavy cream
  • 1 1/4 tbsp butter
  • 1/2 tsp kosher salt or sea salt


  1. Peel and mash the bananas. Stir in cinnamon. Unwrap the egg roll wrappers and place one on working counter with a corner facing towards you. Scoop 2 tbsp of filling towards the bottom 2/3 of the wrapper. Fold over the sides towards the center. Dip finger in a bowl of water and moisten the top edges of the wrapper. Roll up the egg roll towards the top. Place seam side down on a tray. Repeat with remaining egg rolls.
  2. Freeze egg rolls for 30 minutes or until firmed.
  3. Meanwhile, prepare the salted caramel sauce. Heat sugar and water in a heavy-bottomed medium saucepan over medium-low heat. Let sugar dissolve. Increase the heat and bring to a boil, making sure not to stir the sugar mixture. Boil until the syrup becomes a deep caramel color, about 5 minutes.
  4. Remove the sugar from heat and whisk in the heavy cream. Add the butter and salt and stir until the butter has melted. Transfer the caramel to a bowl or piping bottle and let cool.
  5. Heat frying oil to 350 degrees F.
  6. Carefully drop the egg rolls into the hot oil, frying in batches. Cook until golden brown, about 3 minutes. Remove with a slotted spoon or tongs and transfer to a paper-towel-lined tray. Repeat with remaining egg rolls.
  7. Drizzle salted caramel sauce on the egg rolls and serve with extra sauce on the side. Serve with ice cream if desired.

**Helpful tips and common mistakes

If you ever made egg rolls before, these banana egg rolls are exactly, if not easier, to prepare than savory ones. The filling doesn’t have to be cooked which saves a lot of time!

I’ve experimented with chopping the banana and leaving it whole but found the egg rolls tastier when chopped. The filling almost becomes gooey as it fries as opposed to leaving it whole and having a giant banana in the center.

When rolling the egg rolls, fold in the centers first.

banana egg rolls

Wet the edges with water to help seal the egg roll. Roll from the bottom up and seal.

banana egg rolls

I like to freeze the egg rolls for at least 30 minutes to help them keep their shape while being fried. Make sure to leave space in between the egg rolls when freezing or they will get stuck together. Feel free to fry right away, but be sure to handle them delicately.

banana egg rolls

Prepare the caramel, drizzle them on the hot egg rolls and dive right in. When I presented this dessert at the event, they absolutely loved it. One of them declared that she was going to kick me because it was so good (a compliment I suppose?). I enjoyed my serving with vanilla ice cream or to go all out, have them with vanilla ice cream swirled with caramel!

banana egg rolls


Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.


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