Fruit Spring Rolls Recipe

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.

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

Prep Time30

Cook Time10

Total Time40

Course: Dessert

Cuisine: American, Asian

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.

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