Banana Spring Rolls Air Fryer Method Recipes

BANANA SPRING ROLLS (AIR FRYER METHOD)

Steps:

• Beat egg or if you are out of eggs make a cornstarch slurry. To make a cornstarch slurry, add 1 tablespoon of cornstarch with 2 teaspoon of water and stir. The goal texture for your cornstarch paste is to have the consistency of white school glue. Either the beaten egg or prepared cornstarch paste will be used to seal banana spring rolls. Set aside.
• Peel bananas and slice into 4 long sections. First cut the banana in half and then cut each banana lengthwise. If using small Thai egg bananas, cut in half lengthwise.
• Dip bananas slices in fresh lime juice (or other citrus) to prevent oxidations and browning.
• Open package of spring rolls and cover with a damp tea cloth to prevent them from drying out.
• Lay a single spring roll wrapper on an angle and lay the banana slice across one of the corners and roll over once
• Add a drop of egg or cornstarch slurry to the edges to help seal.
• Fold one side of the spring roll over the sliced banana and press to seal.
• Then, fold over the other side of the spring roll wrapper over the slice banana and seal.
• Finally, roll the banana up in the spring roll like a tortilla and press to seal. Add a dab more of beaten egg or cornstarch paste as needed to help seal.
• Preheat air fryer to 400 degrees F (204 degrees C) while you spray the banana spring rolls with a light oil spray on both sides.
• Air fry banana spring rolls seal side down for 12 to 14 minutes or until golden brown and crispy. As every air fryer is slightly different, please start assessing your banana roll ups at the 10-minute mark. If golden brown they are done, if not add a couple minutes at a time until golden brown and crispy.
• Serve with Homemade Coconut Whipped Topping, if desired, and enjoy while hot.

HEALTHIER BANANA SPRING ROLLS

Steps:

• Chill cans of coconut cream, evaporated milk and sweetened condensed milk in fridge overnight.
• Pour 1 cup coconut in dry skillet over medium-low heat. Toast coconut, watching closely and stirring frequently until brown and evenly toasted, 5-10 minutes. Once completely cooled, set aside or store in airtight container.
• Open chilled cans. Scoop coconut cream (not coconut water) into bowl. (Refrigerate coconut water for other use.)
• Pour evaporated milk and sweet condensed milk into same bowl and whisk together.
• Pour mixture into ice cube trays or silicone cupcake liners and freeze 6 hours to overnight.
• Thaw in mixing bowl for 15 minutes.
• Add drained crushed pineapple and toasted coconut; mix with mixer until no frozen chunks remain.
• Pour 1/3 mixture into lined metal loaf pan. Drizzle ribbon of toasted coconut cashew butter. Repeat once.
• Cover with remaining ice cream base. If omitting nut butter, pour all ice cream into loaf pan.
• Freeze for at least 1 hour or until firm.
• Take out to let soften before serving.
• Place ingredients in small saucepan and bring to boil over medium-high heat, stirring constantly.
• Reduce heat to medium-low and continue to cook, stirring occasionally, until mixture thickens, 10-15 minutes. (Cook longer for thicker sauce; sauce also continues to thicken as it cools.)
• Drizzle sauce over banana rolls.
• Store remaining sauce up to week in refrigerator.
• Preheat oven to 400 F.
• Place sweet condensed coconut milk in small oven-safe dish, and cover with foil.
• Place dish directly in another baking pan with ½ to ¾ inch of water, creating water bath.
• Bake for 30-35 minutes, checking to make sure water hasn't completely evaporated.
• Remove from oven and place on cooling rack.
• Sprinkle with pinch of pink Himalayan salt.
• Let cool completely.
• Peel and cut banana into sections, roughly 4 to 5 inches long.
• Place banana on wrapper. Spoon on some chia and hemp seeds.
• Wrap top corner over length of banana. Then, fold two sides over top and roll once, sealing in seeds.
• Slightly dampen bottom corner of wrapper to fold up and seal.
• Place into air fryer, making sure rolls don't touch each other. Spray with light coating of oil.
• Bake at 300 F for 20-25 minutes, or until golden brown, stopping to rotate every 5 minutes.
• Place on platter and cut diagonally.
• Drizzle with both sauces, and sprinkle with sesame and poppy seeds.
• Serve with ice cream.

AIR FRYER SPRING ROLLS

Steps:

• In a saucepan over medium-high heat, heat the oil and add the sesame seeds. Once the seeds turn golden brown, add the meat and cook, stirring, until browned. Add the onion powder, pepper, ginger, vinegar, soy sauce, garlic, and green onions. Cook until most of the juices evaporate. Add the cabbage and cook about 2 minutes more, until wilted.
• Lay a spring roll wrapper in a diamond orientation. Place 2 to 3 spoonfuls of meat in the center, in a line parallel to your body.
• Lightly wet the edge of the wrapper with water. Fold left and right corners into the center, over the filling.
• Fold the bottom corner up and roll the wrapper around the filling, squeezing the air out as you roll. Lightly wet the exposed corner to seal it down.
• Spray the air fryer basket with oil and arrange the spring rolls in the basket. Spray the spring rolls with oil.
• Cook on 380°F for 8 minutes, flipping halfway through cooking, until the spring rolls are crisp and golden brown on all sides.
• Let cool for 5-10 minutes before serving.

AIR FRYER ROASTED BANANAS

Steps:

• Line air fryer basket with parchment paper.
• Preheat an air fryer to 375 degrees F (190 degrees C).
• Place banana slices into the basket, making sure that they are not touching; cook in batches if necessary. Mist banana slices with avocado oil.
• Cook in the air fryer for 5 minuets. Remove basket and flip banana slices carefully (they will be soft). Cook until banana slices are browning and caramelized, an additional 2 to 3 minutes. Carefully remove from basket.

EASY SPRING ROLLS (AIR FRIED)

Steps:

• Soak noodles in a bowl of hot water until soft, about 5 minutes. Cut noodles into shorter strands.
• Heat sesame oil in a wok over medium-high heat. Add ground beef, mixed vegetables, onion, and garlic. Cook until beef is almost browned throughout, about 6 minutes. Remove from heat. Stir in noodles; let stand until juices have been absorbed. Add soy sauce to the filling.
• Preheat air fryer to 350 degrees F (175 degrees C).
• Lay out 1 egg roll wrapper onto a flat work surface; place a diagonal strip of filling across the wrapper. Fold the top corner over the filling; fold in the two side corners; brush center with cold water and roll spring roll over to seal. Repeat with the remaining wrappers and filling.
• Brush the tops of the spring rolls with vegetable oil. Arrange a batch of spring rolls into the basket of the air fryer; cook until crisped and lightly browned, about 8 minutes. Repeat until all are cooked.

BANANA SPRING ROLLS

Steps:

• Preheat the oil in a deep-fryer or large cast-iron skillet to 375 degrees F (190 degrees C).
• Peel bananas, and slice them in half lengthwise, then crosswise into fourths. Place one piece of banana diagonally across the corner of a spring roll wrapper, and sprinkle with brown sugar to taste. Roll from the corner to the center, then fold top and bottom corners in, and continue rolling. Dip your finger in water and brush the last edge to seal. Repeat with remaining banana pieces.
• Fry a few banana rolls at a time in the hot oil until evenly browned. Remove to paper towels to drain. Serve hot or cold.