sticky thai banana spring roll with nutella®

Ethnic Inspired
All year round

45 minutes

Yields: 12 servings
Portion: 1 spring roll



  • 4 cup Cooked White Rice
  • 1 cup Bananas
  • ¼ cup Brown rice syrup
  • 12 ct. Wrapper
  • 18 oz. Nutella®



Prepare the Thai dessert spring roll filling: In a large bowl with a wooden spoon combine the cooked short grain rice, brown rice syrup and fresh finely diced bananas until mixed well.

In a 16” bowl filled half way with cool water, soak a Thai spring roll wrapper until limp.

Lay the wrapper out flat onto a plastic Thai spring roll tray.

Place 4 oz. of the Thai dessert spring roll filling down the middle of the wrapper.

Fold over each end and tightly roll the wrapper around the contents, as if making a burrito.

Moisten at the seam: press to close.

Place the Thai dessert spring roll onto a plate.

Place 6 oz. Nutella® in a pastry bag with a straight edged piping tip, then pipe a straight line of Nutella® over the top of each spring roll.