Fruit Spring Rolls

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Fruit Spring Rolls are a fun, crispy treat loaded with diced strawberries, mango, banana, and chocolate chips wrapped in a golden fried spring roll. Easy, sweet, and perfect for dessert or snack time.

A plate with fruit-filled spring rolls, one cut open to show chocolate, banana, and strawberry inside, with a whole banana and a strawberry beside them.

They’re quick to prep, easy on the budget, and perfect when you’re craving something sweet. If you love simple fruit desserts, you might also enjoy these banana bread cinnamon rolls or this southern strawberry casserole.

Ingredients

Strawberries, mango & banana: Choose ripe yet firm fruit. Dice into uniform pieces so they heat evenly.
Chocolate chips: Use semi-sweet, milk or dark, pick your favorite. They melt perfectly inside.
Honey: Adds natural sweetness and helps the fruit hold together. You can substitute maple syrup if needed.
Spring roll wrappers: Found in the refrigerated or frozen section at most grocery stores. Thaw ahead of time if frozen.
Oil for frying: Use a neutral oil (vegetable, canola, or light olive oil) heated to about 350 °F for crispy results.

Instructions

This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.

A metal mixing bowl filled with chopped fruit, including strawberries, bananas, and blueberries, with a white spatula; a small cup of powdered sugar sits nearby.

Step 1: Add the diced fruits, chocolate chips, and honey to a large bowl. Toss until combined.

A square sheet of dough topped with a mixture of diced strawberries, mango, and chocolate chips, with a metal bowl and paper towel in the background.

Step 2: Add approximately 2 tablespoons of filling to the center of the wrapper, in the middle of the filling.

Eight uncooked spring rolls filled with assorted ingredients are arranged on a white surface, with a metal bowl visible in the background.

Step 3:Fold the sides of the wrapper over the filling, and then tightly from the bottom. Seal the edges with water.

Three cooked egg rolls resting on a white paper towel-lined tray.

Step 4: Place the spring rolls in a pan full of hot oil until golden brown and crispy.

Wendys Tips

Keep wrappers moist but not soggy. Dried edges crack and let filling escape.
Don’t overcrowd the pan. Fry in batches so oil stays hot and rolls crisp evenly.
Adjust fry time carefully. Too light and they’re undercooked; too dark and they burn, so watch closely in the last minute or two.

Three fruit-filled spring rolls are stacked on a white plate, surrounded by banana, mango, a sliced strawberry, and chocolate chips on a woven placemat.

FAQ

Do you have questions about this recipe? Here are the answers to the most commonly asked questions.

Can I bake instead of fry these?

Yes! Brush rolls lightly with oil and bake at 400 °F for 10–12 minutes, flipping halfway, until golden.

Can I make these ahead?

Make the filling and roll them up, then refrigerate covered. Fry just before serving for best crispness.

Close-up of sliced spring rolls filled with chocolate, banana, and strawberry, with a whole banana and strawberries visible in the background.

A close-up of sliced dessert spring rolls filled with bananas, strawberries, and chocolate, with a fresh strawberry and a whole banana beside them on a plate.

Fruit Spring Rolls Recipe

These Fruit Spring Rolls are crispy on the outside with filled with a chocolate and fresh fruit filling. They are a great shareable dessert.

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Course: Dessert

Cuisine: American, Asian

Prep Time: 30

Cook Time: 10

Total Time: 40

Servings: Spring Rolls

Calories: 178kcal

Author: Wendy

Equipment

Large bowl
large pot
Paper towels
plate or baking sheet

Ingredients

1 cup diced strawberries
1 cup diced mango
1 banana diced
½ cup chocolate chips
2 tablespoons honey
12 spring roll wrappers
Water for sealing
Oil for frying

Optional Dipping Icing

¼ cup powdered sugar
1 teaspoon water or milk

Instructions

In a bowl, combine the strawberries, mango, banana, chocolate chips, and honey.
Lay out a spring roll wrapper on a clean surface. Place about 2 tablespoons of the filling in the middle of the wrapper.
Fold the sides of the wrapper over the filling, then roll from the bottom to form a tight spring roll.
Seal the edge with a bit of water to ensure it sticks.
Repeat with the remaining ingredients.
Heat oil in a pan over medium heat.
Fry the spring rolls until golden brown and crispy.
Remove and place on a paper towel to absorb excess oil.
Mix together the optional powdered sugar and water or milk until a thin glaze forms. Use that for a sweet dipping sauce if desired.
Serve warm and enjoy the delicious blend of flavors in every bite.

Notes

Use ripe fruit for the best flavor and ease of cutting.
Dry the fruit thoroughly so wrappers don’t get soggy.
Maintain consistent oil temperature (~350 °F) for even crispiness.
Store leftovers in an airtight container in the fridge for 2-3 days. Just remember that they will soften the longer they sit.

I’ve found the best way to reheat is in the air fryer at 360 degrees for 3-5 minutes or until warm all the way through. This helps the spring rolls maintain their crispy texture.