Banana Egg Rolls with Peanut Butter are made in just 10 minutes with only 5 ingredients. Both kids and adults can enjoy them as a delicious, fun lunch or as dessert.
 This post contains affiliate links. See our Disclosure Statement for more information.
Ever since I made Breakfast Egg Rolls, the wheels in my brain have been turning to come up with other fun, unique, and delicious egg roll variations. The next recipe that I came up with are these Peanut Butter and Banana Egg Rolls.
They are a spin on my recipe for a Peanut Butter and Banana Panini. In fact, they use same ingredients except I swapped out egg roll wrappers for the bread and the egg rolls are a bit crunchier.
Inside each egg roll is half of a banana, peanut butter, honey, and cinnamon. While they are amazingly delicious on their own, I have also included a couple ways to fancy them up a bit at the bottom of this post.
Why This Recipe Works
These are the easiest egg rolls that I’ve ever made. Using half of a banana actually makes them easier to wrap and they hold their shape perfectly.
It takes just a few minutes to assemble the egg rolls and a few more minutes to fry them up.
In addition to frying egg rolls in a pan, you can also use a deep fryer or bake them in the oven. See the notes section of the recipe card at the bottom of the post for alternative directions on how to cook this recipe.
They are so fun! Kids love these egg rolls, but they are great for adults, as well. You can eat them for lunch or enjoy them as a snack.
How To Make Banana Egg Rolls
What You Need To Make This Recipe
To make this recipe, you will need:
- 4 egg roll wrappers
- 2 tablespoons peanut butter
- 2 bananas
- 4 teaspoons honey
- 1/2 teaspoon cinnamon
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Set out all of the ingredients, including a bowl of water and a silicone brush.
Peel and slice the bananas in half.
Create!
Place the egg roll wrappers on your work surface, with one corner facing down towards you.
Spread approximately a 1/2 tablespoon of peanut butter onto the center each egg roll wrapper. Top the peanut butter with 1/2 of a banana.
Drizzle 1 teaspoon of honey over each banana and then sprinkle on about 1/8 of a teaspoon of the cinnamon.
To wrap, fold the bottom corner up over the banana, and tuck any extra under the banana.
Use the silicone brush and water to dampen the remaining edges of the wrapper, then fold both sides in towards the center.
Fold the top corner down and press everything together lightly to ensure a good seal.
Fill a large skillet with enough oil that it is as high as half of an egg roll. Heat the oil on medium. For reference, on my gas stove I set the temperature dial to a 4 out of 6 (6 being the highest heat).
You’ll know your oil is hot enough once a few drops of water sprinkled over the oil sizzle when they hit it.
Carefully add the egg rolls and fry, undisturbed, for about 1-2 minutes or until the bottom is golden brown.
Gently flip the egg rolls over and fry an additional 1-2 minutes, then remove to a paper towel lined plate to cool.
Present!
Serve warm or at room temperature. Do be careful, they get very hot inside.
How To Serve Banana Egg Rolls
While these Peanut Butter and Banana Egg Rolls are amazing on their own, there are a couple of fun ways to turn them into a fancier dessert, as well.
First, you can stack them onto a plate, sprinkle them with powdered sugar, and set them out to serve.
Second, you can make a Banana Egg Roll ice cream sundae. Place one or two egg rolls on a plate alongside a scoop of ice cream (chocolate, vanilla, and peanut butter flavors all work great). Drizzle with honey or hot fudge and top with chopped peanuts, whipped cream, and a cherry.
Tips and Techniques
- To make these egg rolls in a deep fryer, set the temperature to 350°F. Once the deep fryer is to temperature, place the egg rolls in the basket and lower into the oil, ensuring that they are full submerged. Fry for 1-2 minutes or until golden brown. Remove to a paper towel lined plate to cool.
- To make these egg rolls in the oven, preheat your oven to 350°F. Place the egg rolls on a baking sheet and bake for 10-12 minutes, or until lightly golden brown and heated through.
- Store leftovers in an airtight container in the refrigerator. Use within 3-4 days.
FAQ’s
Can You Freeze Egg Rolls?
Yes, egg rolls can be frozen either before cooking them or after.
To freeze uncooked egg rolls, place the prepared egg rolls on a parchment or wax paper lined baking sheet and place in the freezer. Once frozen, transfer the egg rolls to a freezer bag or wrap them in plastic wrap and aluminum foil. Use within 6 months.
To freeze cooked egg rolls, allow them to cool completely, then place them on a parchment or wax paper lined baking sheet. Place the baking sheet in the freezer until the egg rolls are completely frozen, then transfer the egg rolls to a freezer bag or wrap them tightly in plastic wrap and aluminum foil. Use within 6 months.
When reheating frozen egg rolls there is no need to defrost them first. You can reheat them by frying them or baking them. When frying already cooked egg rolls, keep the temperature set to medium or medium-low since you are only reheating them rather than cooking them completely.
More Peanut Butter Recipes
Here are a few more peanut butter recipes that you might like:
 Love this Banana Egg Rolls recipe? Follow me on Pinterest, Instagram, and Facebook for more!
If you try this recipe, please leave a comment and star rating. I would really appreciate it!
Banana Egg Rolls
Ingredients
Instructions
- Lay out the 4 egg rolls wrappers with one corner pointed towards you.
- Spread approximately a 1/2 tablespoon of peanut butter onto the center each egg roll wrapper. Top the peanut butter with 1/2 of a banana.
- Drizzle each banana with a teaspoon of honey and add a pinch of cinnamon.
- To wrap, fold the bottom corner up over the banana, and tuck any extra under the banana.
- Use a silicone brush and water to dampen the remaining edges of the wrapper, then fold both sides in towards the center.
- Fold the top corner down and press everything together lightly to ensure a good seal.
- Fill a large skillet with enough oil that it is as high as half of an egg roll. Heat the oil on medium. Once a few drops of water sprinkled onto the oil sizzle, the oil is hot enough.
- Carefully add the egg rolls and fry, undisturbed, for about 1-2 minutes or until the bottom is golden brown.
- Gently flip the egg rolls over and fry an additional 1-2 minutes, then remove to a paper towel lined plate to cool.
- Serve warm or at room temperature.
Notes
Tips and Techniques
- To make these egg rolls in a deep fryer, set the temperature to 350°F. Once the deep fryer is to temperature, place the egg rolls in the basket and lower into the oil, ensuring that they are full submerged. Fry for 1-2 minutes or until golden brown. Remove to a paper towel lined plate to cool.
- To make these egg rolls in the oven, preheat your oven to 350°F. Place the egg rolls on a baking sheet and bake for 10-12 minutes, or until lightly golden brown and heated through.
- Store leftovers in an airtight container in the refrigerator. Use within 3-4 days.
Nutrition
This recipe was originally published on March 16, 2017. It was updated with new images, video, more thorough instructions, alternative cooking methods, tips, techniques, and FAQ’s in June 2020.
