Banana Dessert Egg Rolls
Crispy and delicious banana egg rolls can be prepared in the air fryer, fried in a skillet or baked in the oven!! They offer tons of flexibility as a yummy dessert treat to serve up on a plate with ice cream and a drizzle of caramel or an easy finger food to dip into chocolate or strawberry sauce.
- 5 bananas ripened
- 1 ½ teaspoons cane, beet or granulated sugar
- ¼ tablespoon cinnamon
- 1 teaspoon vanilla extract
- 4 ounces cream cheese softened
- ¼ cup sour cream
- ½ cup powdered sugar
- 1 teaspoon butter flavoring
- 12 egg roll wrappers
- 1 large egg
- 1 tablespoon brown sugar
- Caramel sauce
Get out and measure your ingredients.
Peel and slice bananas.
Add to a bowl and lightly mash the bananas with a fork and set aside.
In a medium sized mixing bowl combine cane sugar, cinnamon, vanilla extract, cream cheese, sour cream, powdered sugar, and butter flavoring. Using a whisk, stir until smooth.
Add bananas and gently fold bananas in with a spatula until blended but not smooth. Do not over mix.
Place the mixing bowl into the freezer for 20 minutes to allow the mixture to slightly harden. This will make it easier to form the egg rolls.
Add ¼ cup of banana filling into the center of each egg roll wrapper in a diagonal line. Fold in both of the corners over the filling, then fold one side over the filling and tightly roll to the other side. Repeat until all egg rolls are finished. If the filling is too soft, place it back into the freezer for 5 minutes. I found it was easier (and less messy) to work with the filling if it was partially frozen. If you are in a pinch for time you could form the eggrolls right after the filling is ready. We tried both ways and the final result was the same.
Whisk egg and 1 tablespoon of water in a small bowl.
Brush the egg rolls with egg wash.
Sprinkle with brown sugar, if desired.
Preheat the air fryer to 385 degrees for 5 minutes. Lightly spray the air fryer basket with nonstick cooking spray. Place egg rolls in a single layer inside, leaving a half inch of space in between each one. (If they touch they will stick- multiple batches may be needed)
Cook for 4 minutes, flip, and cook for 4 more minutes. Check that the egg rolls are golden brown before removing. Be sure to use non-stick cooking spray or parchment paper to prevent the egg rolls from sticking to the basket! The egg roll wrappers are fragile before they’re cooked and will rip.
Carefully remove egg rolls and let cool for 5 minutes.
Prepare a plate by lining it with paper towel.
Put about 1 inch of vegetable oil in a medium skillet over medium heat or get out your deep fryer. Allow oil to heat until is starts to form small bubbles, around 350 degrees.
Add egg rolls and fry each side until golden.
This will take about 1 minute per side.
Transfer cooked egg rolls to your prepared plate. Allow the access grease to soak into the paper towel.
Preheat your oven to 425 degrees.
Prepare a rimmed baking sheet with tinfoil and cooking spray and set aside.
Place wrapped egg rolls, seal or seam side down, on your prepared baking sheet. Brush olive or another vegetable oil on the top and sides of the egg rolls and bake for 8 minutes.
Then flip onto the other side and cook another 8 minutes or until starting to turn golden brown.
Allow a few moments to cool before eating.
Arrange the egg rolls on a platter while warm and drizzle with caramel sauce. Enjoy every bite!
Calories: 154kcal | Carbohydrates: 25g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 115mg | Potassium: 215mg | Fiber: 2g | Sugar: 12g | Vitamin A: 213IU | Vitamin C: 4mg | Calcium: 28mg | Iron: 1mg