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Banana Split Egg Rolls

Irresistible Banana Split Egg Rolls for a Sweet Summer Treat

These Banana Split Egg Rolls are a creative dessert, combining crispy wrappers with sweet cream cheese and fresh fruit flavors.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 egg rolls
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Filling
  • 1/2 cup sweetened condensed milk Substitute with evaporated milk and extra sugar if needed.
  • 1 cup powdered sugar Granulated sugar can be used if powdered isn't available.
  • 8 ounces cream cheese Use softened cream cheese for easy mixing.
  • 1 large egg Can be replaced with water or cream as an egg wash.
For the Fruit
  • 2 medium bananas Substitute with any soft fruit, like peaches or mangos.
  • 1 cup strawberries Chopped cherries or raspberries can be alternatives.
  • 1 cup pineapple tidbits Using fresh pineapple enhances flavor.
  • 1/2 cup mini semi-sweet chocolate chips Skip for a fruit-only version.
For the Wrappers
  • 16 pieces egg roll wrappers Thaw overnight in the fridge to prevent cracking.

Equipment

  • mixing bowl
  • Frying pan
  • slotted spoon
  • frying thermometer
  • baking sheet

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, combine sweetened condensed milk, powdered sugar, and cream cheese. Whip together until smooth and creamy, about 2-3 minutes.
  2. In a small bowl, crack and beat the egg until blended. This will be your egg wash.
  3. Lay an egg roll wrapper in a diamond position. Spoon cream cheese mixture across the center, leaving about 1/2 inch on the sides. Add chopped strawberries, banana slices, pineapple, and mini chocolate chips.
  4. Fold the bottom corner of the egg roll wrapper over the filling. Fold in the side corners and roll tightly, sealing with the beaten egg.
  5. In a deep frying pan, heat 2 inches of oil over medium heat to 350°F. Use a frying thermometer for accuracy.
  6. Carefully drop the egg rolls into the hot oil, frying in batches of 4 for 2-3 minutes until golden brown and crispy.
  7. Remove egg rolls from oil with a slotted spoon and let drain on paper towels. Dust lightly with powdered sugar while warm.

Notes

Store leftovers in an airtight container for up to 2 days, or freeze for up to 3 months. Reheat in the oven at 250°F for 10 minutes wrapped in foil.