Bananas Foster Egg Rolls

Prep: 20 mins | Cook: 15 mins | Total: 35 mins
Type: Vegan | Spice Level: N/A
Servings: 4 | Est. Cost: $10 - $14

Love at First Bite

That first bite through the golden phyllo shell into warm caramelized banana and toasted pecans - it stops you. The chocolate drizzle pulls everything together and the vanilla bean comes through clean and fragrant. Rich, warm, and layered in a way that feels like a serious dessert moment every single time.

Origin Story

Bananas Foster has carried the spirit of New Orleans since 1951, when chef Paul Blangé created it at Brennan's Restaurant. The dish was born from the city's deep roots in the banana trade and became a signature of its bold, celebratory food culture. This version honors that legacy and pushes it forward - same caramelized soul, same warm spice energy, now wrapped in crispy phyllo and built for a plant-based table that refuses to compromise on flavor.

Ingredients

For the Filling:

• 3 ripe bananas, sliced into coins

• 3 tablespoons vegan butter

• ¼ cup packed brown sugar

• 1 vanilla bean, scraped

• ½ teaspoon ground cinnamon

• ¼ teaspoon ground nutmeg

• Pinch of sea salt

• ½ cup chopped toasted pecans

For the Rolls:

• 8 sheets phyllo dough (store-bought, refrigerated section - Athens or Apollo brand)

• Avocado oil or vegetable oil for frying (enough to fill your pan 2-3 inches deep)

For the Topping:

• Store-bought chocolate sauce for drizzling

• Powdered sugar for dusting

Substitutions

• Vegan butter: Coconut oil for a subtle tropical note

• Brown sugar: Coconut sugar for a deeper, less sweet caramel

• Pecans: Walnuts or macadamia nuts for a different texture and flavor

• Chocolate sauce: Nutella thinned with a splash of warm oat milk for a hazelnut finish

Remix Notes

Swap the chocolate drizzle for a warm praline sauce to lean deeper into the New Orleans flavor profile. A pinch of cayenne in the filling adds a slow heat that plays beautifully against the sweet caramelized banana. For a tropical variation, add a tablespoon of coconut cream to the filling and finish with toasted coconut flakes instead of powdered sugar.

How to Make

1. Melt vegan butter in a skillet over medium heat. Add brown sugar, vanilla bean scrapings, cinnamon, nutmeg, and sea salt. Stir until the sugar dissolves and the sauce thickens slightly, about 2 minutes.

2. Add banana slices and toasted pecans, folding gently to coat. Remove from heat and let the filling cool completely before rolling.

3. Pour avocado or vegetable oil into a deep skillet or heavy-bottomed pot to a depth of 2-3 inches. Heat to 350°F.

4. Lay one phyllo sheet flat on a clean surface. Spoon 2-3 tablespoons of cooled filling near the bottom edge.

5. Fold in the sides, then roll tightly upward. Seal the edge with a light brush of water. Repeat with remaining sheets and filling.

6. Working in batches, carefully lower rolls into the hot oil. Fry 2-3 minutes per side until golden. Transfer to a paper towel-lined plate to drain.

7. Arrange 2 rolls on each plate. Drizzle generously with chocolate sauce and dust with powdered sugar.

8. Top with a scoop of vegan vanilla ice cream or coconut whipped cream (optional)

Storage & Reheating

Store leftover rolls in an airtight container in the refrigerator for up to 2 days. Reheat in an air fryer or oven at 375°F for 5-7 minutes to restore the crispness of the phyllo shell.

FAQ

Do I need a thermometer to fry these?
A thermometer gives you the most consistent results at 350°F. If you don't have one, drop a small piece of phyllo into the oil - it should sizzle immediately and float to the surface.

Can I bake these instead of frying?
Yes. Brush each assembled roll lightly with melted vegan butter and bake at 400°F for 15-18 minutes until golden. The texture differs from frying but still delivers a satisfying crisp shell.

Why does my phyllo keep tearing?
Phyllo dries out quickly once exposed to air. Keep unused sheets covered with a slightly damp kitchen towel while you assemble each roll.

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