The classic Banana Split ingredients are delivered to you in a new format… Cream cheese filling, pineapples, strawberries, bananas, and chocolate fried up in a cheesecake wrapper! This new twist on an old classic will leave you raving.
Recipe Origins
Dessert Egg Rolls are one of my FAVORITE types of recipe to have on the blog. They are fun, unique, and so easy to make!
Summer is just around the corner, and after the Blueberry Pie Egg Rolls we made for spring, I was itching to experiment more.
A banana split is an absolutely iconic summer treat, so I figured it was time to throw it into the repertoire. Shhh, don’t tell the Oreo Egg Rolls, but I think these ones are my new favorites.
Oh who am I kidding, they both make my mouth water.
I had so much fun recipe testing this unique dessert for you, and I hope you have just as much fun eating it!
Why Make this Recipe
- Ready in 20 Minutes: I don’t know about you, but I LOVE a quick dessert. A quick mix, assembly, and fry, and in 20 minutes you’ll have a scrumptious dessert!
- Modern Twist on a Classic: You may have grown up eating Banana Splits, but you’ve definitely never had one like this. Frying the egg rolls makes the chocolate melt, the strawberries just warm enough, the cream cheese ooey gooey, and the egg roll wrapper crunchy. You’ll always want your Banana Splits like this from now on!
- Great Summer Dessert: Is there anything more iconic than a Banana Split in the summer? I don’t think so.
What Do I Need to Make this Recipe
Ingredients
- Standard Ingredients: Powdered sugar, Sweetened condensed milk, egg
- Cream Cheese: Full fat cream cheese, left out to soften
- Egg Roll Wrappers: I get my egg roll wrappers from the frozen section of the Asian grocery store. It’s important to leave the egg roll wrappers in the fridge overnight before making the egg rolls so that the wrappers can thaw.
- Oil: I use vegetable oil to fry, but you can also use sunflower oil if you prefer.
- Pineapple: I buy a can of pineapple tidbits and cut the tidbits into even smaller pieces.
- Other Fruit: Bananas, strawberries
- Chocolate Chips: Use mini, semisweet chocolate chips
Tools
- Bowl
- Hand Mixer
- Frying Pan
- Tongs
How to Make this Recipe
Step 1: Make the Cream Cheese Filling
In a large bowl, use an electric hand mixer to beat ½ cup sweetened condensed milk, 1 cup powdered sugar, and an 8 oz block of cream cheese together until smooth. Set aside.
Crack 1 egg into a small bowl and beat it with a fork. Set aside.
Step 2: Wrap the Banana Split Egg Rolls
Lay an egg roll wrapper in a diamond shape, with one corner pointing towards you and one corner pointed away. About ⅓ of the way up the wrapper, place about 1 ½ tbsp of cream cheese filling (or more) in a horizontal line, leaving about ½” on the right and left sides.
Place a few strawberry cubes on top of the filling. Follow with a few pieces of banana and pineapple cubes, and then a pinch of mini chocolate chips.
Fold up the bottom corner to cover the filling and roll once. Wrap in the two side corners, then continue wrapping until you get to the final, far corner. Wet it with a bit of the beaten egg to hold it in place, then stick the final corner to the egg roll (see photos for clearer explanation).
Step 3: Fy the Egg Rolls
Heat about 2” of oil until it’s hot enough that when you add an egg roll, it begins to fry immediately. Deep fry the egg rolls in batches, about 4 at a time, turning them so that they cook evenly.
When they are brown and the wrapper has bubbled, remove them from oil and let them rest on a paper towel-lined plate to remove excess oil.
Sprinkle with powdered sugar and enjoy!
Expert Tips
- Remember to thaw your egg roll wrappers by placing them in the fridge the night before making this recipe!
- Instead of frying the egg rolls, you can also bake them. Set the oven to 400 degrees Fahrenheit and turn them occasionally until they are cooked. Keep in mind this will produce a different texture!
- Uncooked egg roll wrappers will harden and crack if left out in the air for too long. Keep your wrappers in a plastic bag, only removing one at a time when rolling. This will make sure that they don’t dry out.
- I used strawberries, pineapples, bananas, and chocolate because this is the traditional combination for banana splits. If you want to experiment with other types of fruit in your egg rolls, you can definitely do that! Make sure to leave a comment letting me know how your combination turns out.
- For an extra decorative top, melt some extra chocolate and drizzle it over the top of the eggrolls. They’ll be messy to eat, but definitely beautiful!
Recipe FAQs
Can I Heat up the Leftovers?
Yes! If you have leftovers of these Banana Split Egg Rolls, you can heat them up easily.
Try not to microwave them, as it will make the wrappers soggy, and the egg rolls won’t be much fun to eat anymore.
Instead, set the oven to 250 degrees Fahrenheit. Wrap them in aluminum foil and put them in the oven. Check them every now and again and serve once they are warm. This normally takes around 10 minutes.
How Long Will Leftover Banana Split Egg Rolls Stay Good?
As long as you put them in an airtight container or resealable plastic bag, the egg rolls will stay good in the fridge for 2 days.
This recipe doesn’t have as long of a shelf life as our other egg roll recipes because it’s made with fresh fruit. Keeping them much longer will allow the fruit to go bad.
Did you enjoy this recipe for Banana Split Egg Rolls? If so, make sure to check out these other articles that I picked out just for you:
- Chinese Egg Rolls
- Baked Banana Recipe from Equatorial Guinea
- Strawberry Bread Recipe
- Strawberry Tiramisu Recipe
- Canadian Christmas Fruit Cake
Banana Split Egg Rolls
Equipment
- Bowl
- Hand Mixer
- Frying Pan
- Tongs
Ingredients
- ½ cup Sweetened condensed milk
- 1 cup powdered sugar
- 1 8 oz block Cream cheese, softened
- 1 egg
- 15 egg roll wrappers
- 2 Bananas, cut into tiny cubes
- 8 Strawberries, cut into tiny cubes
- ⅓ cup Pineapple Tidbits, canned or fresh, cut into tiny cubes
- ¼ cup mini semi sweet chocolate chips
Instructions
- In a large bowl, use an electric hand mixer to beat ½ cup sweetened condensed milk, 1 cup powdered sugar, and an 8 oz block of cream cheese together until smooth. Set aside.
- Crack 1 egg into a small bowl and beat it with a fork. Set aside.
- Lay an egg roll wrapper in a diamond shape, with one corner pointing towards you and one corner pointed away. About ⅓ of the way up the wrapper, place about 1 ½ tbsp of cream cheese filling (or more) in a horizontal line, leaving about ½” on the right and left sides.
- Place a few strawberry cubes on top of the filling. Follow with a few pieces of banana and pineapple cubes, and then a pinch of mini chocolate chips.
- Fold up the bottom corner to cover the filling and roll once. Wrap in the two side corners, then continue wrapping until you get to the final, far corner. Wet it with a bit of the beaten egg to hold it in place, then stick the final corner to the egg roll (see photos for clearer explanation).
- Heat about 2” of oil until it’s hot enough that when you add an egg roll, it begins to fry immediately. Deep fry the egg rolls in batches, about 4 at a time, turning them so that they cook evenly… When they are brown and the wrapper has bubbled, remove them from oil and let them rest on a paper towel-lined plate to remove excess oil.
- Sprinkle with powdered sugar and enjoy!
Notes
- Standard Ingredients: Powdered sugar, Sweetened condensed milk, egg
- Cream Cheese: Full fat cream cheese, left out to soften
- Egg Roll Wrappers: I get my egg roll wrappers from the frozen section of the Asian grocery store. It’s important to leave the egg roll wrappers in the fridge overnight before making the egg rolls so that the wrappers can thaw.
- Oil: I use vegetable oil to fry, but you can also use sunflower oil if you prefer.
- Pineapple: I buy a can of pineapple tidbits and cut the tidbits into even smaller pieces.
- Other Fruit: Bananas, strawberries
- Chocolate Chips: Use mini, semisweet chocolate chips
- Remember to thaw your egg roll wrappers by placing them in the fridge the night before making this recipe!
- Instead of frying the egg rolls, you can also bake them. Set the oven to 400 degrees Fahrenheit and turn them occasionally until they are cooked. Keep in mind this will produce a different texture!
- Uncooked egg roll wrappers will harden and crack if left out in the air for too long. Keep your wrappers in a plastic bag, only removing one at a time when rolling. This will make sure that they don’t dry out.
- I used strawberries, pineapples, bananas, and chocolate because this is the traditional combination for banana splits. If you want to experiment with other types of fruit in your egg rolls, you can definitely do that! Make sure to leave a comment letting me know how your combination turns out.
- For an extra decorative top, melt some extra chocolate and drizzle it over the top of the eggrolls. They’ll be messy to eat, but definitely beautiful!
Leave a Reply