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Banana Spring Rolls

Easy banana dessert with only three ingredients: banana, spring roll wrapper, and coconut palm sugar. Serve as is, or with some ice cream and a cup of hot tea.

You only need three ingredients to make banana spring rolls: ripe saba bananas, palm sugar, and spring roll wrappers. With the three ingredients and 30 minutes in the kitchen, you should be able to whip up delicious desserts in no time at all. This dessert is called turon in the Philippines, and we call it lumpia pisang in Indonesian.

Ingredients for banana spring rolls: saba bananas, palm sugar, and spring roll wrappers.
Ingredients for banana spring rolls: saba bananas, palm sugar, and spring roll wrappers.

How to assemble/wrap banana spring rolls

To make each spring roll, you will need:

  • one spring roll wrapper,
  • half a saba banana, and
  • about half a tablespoon of palm sugar.

In case you have never ever wrap any kind of spring rolls before, I have a step by step shot on how to properly wrap your spring rolls.

You can see that at the third step it resembles an envelope, and just like an envelope, you dab some water at the triangular part to seal the spring rolls.

How to Wrap Banana Spring Rolls.
How to Wrap Banana Spring Rolls.

Pan-frying spring rolls instead of deep-frying

These spring rolls are traditionally deep-fried in hot oil, but I prefer to pan-fry them with half oil and half butter, about 3 tablespoons oil and 3 tablespoons butter, of course, the amount needed will largely depends on the number of spring rolls.

It doesn’t take long to fry these, once the oil is hot enough, each side should take at most 2 minutes to turn crispy and golden brown.

Banana Spring Rolls
Banana Spring Rolls

Best way to serve banana spring rolls

As with any kind of spring rolls, these are best served straight out from the pan. You can dust with some icing sugar if you want, but this is totally optional.

For a truly decadent treat, serve these with a scoop of your favorite ice cream. Also, a cup of unsweetened hot tea goes really well to balance the sweetness of the banana spring rolls.

Storing for later

If you don’t plan to finish the spring rolls, don’t dust the ones that you plan to save for later with icing sugar. To reheat cold spring rolls, you can either dry-frying them on medium heat in a frying pan, or put them in a toaster oven at 300 Fahrenheit for 3-5 minutes to crisp them.

Banana Spring Rolls
Banana Spring Rolls

Banana Spring Rolls

5.0 from 15 reviews

Author: Anita Jacobson





Prep Time: 20 mins

Cook Time: 10 mins

Total Time: 30 mins

Serves: 12

Print Recipe


  • 12 spring roll wrappers
  • 6 ripe saba bananas, cut each into 2 halves lengthwise
  • 6 tablespoon palm sugar
  • 3 tablespoon oil
  • 3 tablespoon butter
  • icing sugar (optional)


  1. Wrap half saba banana and half tablespoon palm sugar in each spring roll wrappers, seal with water.
  2. Heat oil and butter in a frying pan over medium heat. Fry spring rolls until golden brown and crispy, about 2 minutes per side.
  3. Serve immediately with a dusting of icing sugar.


  • cakespy cakespy says:

    I used to live near a Filipino bakery in Seattle that sold these. Addictive! Now I want to make them and recreate that magic at home! Thank you!

    • Anita Anita says:

      You are welcome. These are indeed magical treats, and so easy to recreate at home.

  • Karly Karly says:

    Genius. Pure, unadulterated genius. I must make these, and SOON!!!

  • Christine Christine says:

    Wow, this will cure my cravings for fried bananas!

  • Heidy L. McCallum Heidy L. McCallum says:

    What an interesting yet easy treat, I bet the kids would love these.

    • Anita Anita says:

      Haha, yes, these will be gone within seconds. :D

  • Kelly Anthony Kelly Anthony says:

    How easy is this! I love that this only has three ingredients and is quick and easy.

    • Anita Anita says:

      Indeed. For me who almost always stock spring roll wrappers and coconut palm sugar, I can quickly make these whenever I have some banana/plantain at home.

  • Lauren Vavala | Delicious Little Bites Lauren Vavala | Delicious Little Bites says:

    This sounds like something I will absolutely love! I have never seen that type of banana before but I think regular ones could work? Can't wait to try it!

    • Anita Anita says:

      Saba bananas can be tricky to find outside of Asian/Chinese markets. If your grocery stocks plantains, you can try using that too. If all else fail, I guarantee regular bananas works pretty well too. :)

  • Noelle Noelle says:

    What a great idea for a sweet banana dessert!! Love this recipe

    • Anita Anita says:

      For dessert, you can add a scoop of ice cream too Noelle. :)

  • Sara Welch Sara Welch says:

    What a decadent treat! Looks like something straight from the bakery window! Delish!

  • Erika Erika says:

    These banana rolls are so good. The perfect treat!

  • Ashley Ashley says:

    Such a quick and easy dessert recipe!!! Thanks for sharing!

  • Kelly Anthony Kelly Anthony says:

    Oh my goodness these banana spring rolls look heavenly! My kids will love making and eating these fun desserts.

  • Bintu | Recipes From A Pantry Bintu | Recipes From A Pantry says:

    My mouth is watering at the thought of this dessert, this sounds right up my street! Delicious.

  • Cathleen @ A Taste of Madness Cathleen @ A Taste of Madness says:

    Omg yum!! My aunt used to make this, and now I want to try to make it at home!! Bookmarked for later, thanks for the recipe :)

  • Renee lyles Renee lyles says:

    Can you freeze these before cooking? Or after cooking?

    • Anita Anita says:

      Hi Renee, you can freeze before frying. Arrange uncooked spring rolls on a parchment lined baking sheet making sure that none of them touch and place into freezer. Once frozen, you can place them in a ziplock bag and stick back into the freezer. Use within 2 weeks. Simply fry the frozen spring rolls without thawing, it simply will take longer compared to fresh ones.

      • Tuomas Tarna Tuomas Tarna says:

        Very interesting recipe! I am curious, why do you need to use them within two weeks?

        • Anita Anita says:

          I guess they should last longer than 2 weeks since they are already frozen, but I haven't personally tested whether they can last more than that. Whenever I make these, they very rarely need to even ever go into the freezer. :)

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