Bush Cooking: Choc-Banana spring-rolls

ByWes WhitworthOctober 21, 2020
Bush Cooking: Choc-Banana spring-rolls

Here’s a nice easy bush (and home!) recipe to get your tummy grumbling and help you get through hump day! If you manage to knock a set of these up tonight, make sure you drop us a photo on Facebook of your creation! For this episode of bush cooking, we bring you Choc-Banana Spring Rolls!

I have discovered a combination of two ingredients which are almost irresistible to 90% of the population they go together like bacon and eggs, roast lamb and mint sauce and popcorn and butter.

The two I am referring to are Banana and Nutella. A killer combination if there is ever to be one, on fresh bread, toast or flatbreads these two ingredients fit like a hand in a glove to satisfy every sweet desire a human could have.

This Choc-Banana recipe is going to take your dessert repertoire to a level off this planet and your family and friends are going to worship you and crown you King or Queen of the camp kitchen next time you are out bush.

The really awesome thing about this recipe is it can be made on a stovetop so can be devoured any time of the year even when there are fire bans in place in the middle of summer and they can be made at home when camping is the furthest thing from your mind.

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For Choc-Banana spring rolls, you guessed it: Bananas, depending on how many you intend to make each serve, has a half a banana so 4 bananas for 8 serves etc.

1 jar of Nutella or chocolate spread

1 pack of 20, 215x215mm spring roll pastries

3-4 cm of vegetable oil in a high sided heavy base pan for frying.

Paper towel to drain


  • Defrost the spring roll pastry making sure you keep it under a damp towel so it doesn’t dry out.
  • Peel and halve the bananas.
  • Gently peel off one spring roll pastry and lay on a flat surface.
  • Just up from the bottom right-hand corner place a good-sized smudge of chocolate spread, place 1 piece of banana on top and then roll the corner over till the banana is encased, fold in the top right-hand corner and the bottom left-hand corner to the middle then tightly roll the rest until the top left-hand corner is underneath the spring roll.
  • Heat the oil until a small piece of pastry bubbles and floats to the surface when dropped in.
  • Cook 4-6 at a time; make sure to not overload the pan, and cook only long enough for the pastry to be a light golden brown, no more than a few minutes.
  • These little morsels are so delicious they will be eaten straight away so the contents don’t need to be really hot.
  • Remove from the hot oil and allow them to drain for a couple of minutes if you can wait that long, and serve with cream or ice cream.
  • Substitute a tablespoon of cold stewed apple with cinnamon and sugar for something different. Or maybe frozen berries and chocolate spread? Now it’s your turn to see what other delicious fillings can be added to create your own taste sensation.