Phil Vickery’s banana spring rolls

These banana spring rolls are simple but packed with flavour. I sometimes freeze these first and bake from frozen; just add an extra 15-20 minutes to the cooking time.

phil vickery banana spring rolls
Kate Whitaker




4 sheets filo pastry
2-3 sprays of rapeseed oil
4 small ripe bananas, peeled
1 level tsp ground allspice
small bunch of Thai basil, finely chopped

1. Preheat the oven to 200C/ 180C fan/gas 6.

2. Lay out the four sheets of filo pastry, then spray lightly with the oil.

3. Place a banana on one end of each pastry sheet, then sprinkle with a little allspice and chopped basil. Roll the pastry over to cover the banana, then tuck in the sides. Finish by rolling up nice and tightly.

4. Place on a nonstick baking sheet and spray again lightly. Bake in the oven for 12-15 minutes.

5. Leave the banana spring rolls to cool for 10 minutes before eating.

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