Banana Split Egg Rolls
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.
Servings 15 egg rolls
- 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
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!
Recipe copyright The Foreign Fork. For educational or personal use only.
- 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!
Serving: 1serving | Calories: 148kcal | Carbohydrates: 28g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 93mg | Potassium: 148mg | Fiber: 1g | Sugar: 18g | Vitamin A: 61IU | Vitamin C: 6mg | Calcium: 42mg | Iron: 1mg