This one is for reader Heather, who asked for more dessert recipes to satisfy her sweet tooth without veering into sugar-land.
It’s also for my son’s friend Tessa, who loooves banana spring rolls – I make them for her each time she visits. Bon appetit, Heather and Tessa!
I developed this recipe after we ate banana spring rolls at the now-defunct Red Door restaurant on South Granville Street in Vancouver. My son enjoyed them so much that I was inspired to try and recreate them at home.
When cooked, the banana gains extra sweetness, making this a satisfying sugar-free treat. The spring rolls also make a crispy contrast to the fluffy, almost custardy texture of the cooked banana.