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Jane Beedle's toffee & banana spring rolls

For those of you who were lucky enough to see Jane in action at our Thai supper nights, you'll know how totally delicious these beauties looked! A simple and impressive dessert to try at home...

Banana and Toffee Spring Rolls

Preparation time: 5 minutes

Cooking time: 4 minutes

Serves: 4


• 2 Large bananas - peeled

• 4-6 TYJ Spring roll pastry sheets (see below)

• Toffee or caramel sauce

• Icing sugar for dusting

• Vegetable oil for shallow frying


1. Cut the pastry sheets in half

2. Cut the bananas into approx. 4cm lengths

3. Place a smear of toffee sauce down the centre of each rectangle stopping 3 cm from the bottom. (SEE BELOW)

4. Place a piece of banana at the top of the rectangle centred on the toffee sauce.

5. Start rolling from the top covering the banana a couple of times.

6. Now fold in the sides and continue rolling until you have a neat spring roll shape.

7. Heat the oil in a shallow frying pan until a piece of bread dropped in browns in a couple of minutes then fry the spring rolls for 2-3 minutes each side or until golden brown.

8. Drain on some kitchen paper, dust with icing sugar and drizzle with toffee sauce

You can prepare in advance to end of stage 6. cover with cling film and store in the fridge until needed. Fry just before serving

I used TYJ Spring Roll Pastry which is available in most large supermarkets OR online but you could use filo pastry.

Toffee Sauce

Preparation time: 5 minutes

Cooking time: 10 minutes


• 75g Salted butter

• 125g Soft dark brown sugar

• 300ml Double cream

• 1tsp Vanilla extract

• Pinch of salt (optional)


1. Place all ingredients in a saucepan and heat very gently, stirring frequently until all the sugar has melted and is not at all gritty.

2. Bring the mixture up to the boil and bubble for 3-5 minutes until thick and gorgeous.

3. Pour into a sterilised heatproof jar and cool completely.

4. The sauce will keep for a couple of weeks in the fridge.

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