Nutrition Facts
Servings: 1 ServingCalories:330kcalTotal Fat:13.7gSaturated Fat: 2.6gSodium:80mgTotal Carbohydrate:47gDietary Fiber: 5.4gSugars: 17gProtein:9.2g
Snickers spring rolls are a whole banana stuffed with almond butter and dark chocolate, double-wrapped in rice paper and air fried until the outside shatters when you cut it. One roll takes about 25 minutes, costs less than a coffee, and lands at 330 calories with 5g of fibre.
My crispy banana spring rolls went a little mad on Instagram last year, and underneath every single video was some version of the same comment: put chocolate in it. So here we are.
The banana gets a trench scooped down its length, almond butter goes in, chocolate chunks sit on top, and the whole thing is wrapped twice in rice paper and air fried. Cut it open and the chocolate has melted into the nut butter while the banana has gone soft and jammy, which is more or less what a Snickers is doing on the inside, minus the wrapper.
Banana is the whole structure here, not just the flavour. Pick one that's ripe but still firm, heavily spotted bananas collapse into mush inside the wrapper and leak. Scooping a shallow well down the middle is what gives the filling somewhere to sit.
Rice paper is why this is gluten free and why it goes properly crisp rather than soggy. You want two 22cm sheets: one alone tears where the banana curves, and the second layer is what gives you that shattery outside.
Almond butter melts into the warm banana and does the caramel job. Peanut butter leans harder into the Snickers thing if that's what you're after, use whichever jar is open, and go for a runny one if you have the choice.
Dark chocolate only needs about 5g. It's a small amount doing a lot of work, because it melts into a seam rather than sitting in lumps. Chocolate chips work; a chopped square of whatever bar is in the cupboard works better.
Egg whisked with a splash of milk is the dip that gets the rice paper golden rather than pale and chewy. Most of it stays in the bowl, so it adds far less than a whole egg to the roll.
A banana with nut butter and dark chocolate makes a genuinely decent pudding, fibre, some healthy fats, and fruit doing the sweetening. Fruit-based desserts tend to be more filling than their calories suggest, which research suggests comes down to the fibre and water. If pudding is the thing that derails your evening, having a version you look forward to usually beats trying to skip it.
If you want the original, my crispy banana spring rolls are the cream cheese version this one grew out of. The air fryer rice paper churros and crispy strawberry spring rolls are the other two I make on repeat.
Alex :)
A whole banana with a well scooped down the middle, filled with almond butter and dark chocolate chunks, double-wrapped in rice paper and air fried until the shell shatters. The chocolate melts into the nut butter, the banana goes soft and jammy, and the whole thing takes about 25 minutes. Gluten free, one roll, 330 calories.
Peel the banana and, using the tip of a spoon, scoop a shallow well down its length — you want a trench for the filling, not a hollow tube.
Drizzle the almond butter along the well.
Press the chocolate chunks into the almond butter, spacing them along the banana and keeping them away from the very ends so they don't escape.
Whisk the egg and milk together in a shallow bowl. Dip one rice paper sheet in for a couple of seconds, no longer, it keeps softening once it's out.
Lay the sheet flat on a board. Set the filled banana across it, a little in from one edge, filling side up. Fold the two short sides in over the ends.
Roll it up snugly like a spring roll, then repeat with the second sheet, rolling in the opposite direction so the seams don't line up.
Air fry at 170C / 340F for 12–16 minutes, flipping halfway, until golden and crisp. Let it sit for 2 minutes, dust with the erythritol and eat warm.Servings: 1 ServingCalories:330kcalTotal Fat:13.7gSaturated Fat: 2.6gSodium:80mgTotal Carbohydrate:47gDietary Fiber: 5.4gSugars: 17gProtein:9.2g
