Yes, dessert egg rolls! It all started when I realized I had 2 egg roll wrappers left from making the chicken egg rolls earlier for dinner. I hate wasting ingredients so I thought why not make dessert egg rolls! Who doesn’t like a good dessert, huh?
here are your ingredients….
PEANUT BUTTER BANANA CHOCOLATE EGG ROLLS
makes 2 egg rolls
1 small BANANA, sliced
4 tsp MINI CHOCOLATE CHIPS
4 tsp NATURAL PEANUT BUTTER, CREAMY OR CRUNCHY
1 tsp HONEY
1/4 tsp CINNAMON, GROUND (optional)
- 2 EGG ROLL WRAPPERS
1. Slice the banana
Lay one egg roll wrap flat on a working surface. Spread with 2 tsp peanut butter (may need to soften a bit in microwave to spread easily) and 1/2 tsp pure honey
Lay 1/2 of sliced banana, 2 tsp chocolate chips and sprinkle of cinnamon (if using)
wet the last corner with warm water
2. Repeat process with the other egg roll wrap. Spray tops with cooking spray and bake at 400 degrees for 10 minutes, flip and turn heat up to 425 degrees. Bake 5-6 additional minutes or until golden brown and crunchy. Serve warm topped with a little real, light whipped cream or low fat yogurt if desired.
VARIATIONS: Try using other ingredient combinations like fresh sliced strawberries and plain, light cream cheese (probably wouldn’t hurt to throw in a few chocolate chips too!)
NUTRITION INFO PER EGG ROLL: 230 calories, 9g fat, 5mg cholesterol, 150mg sodium, 34g carb, 2g fiber, 15g sugar, 6g protein
I have to say ~ way better than a dinky fortune cookie!
Sorry the picture doesn’t look that fantastic. It was getting dark out with all the day lights savings time stuff coming up and egg rolls can be very fragile to cut. Trust me they were delicious! I garnished with a sprinkle of powdered sugar and a few extra chocolate chips and some light whip cream (not shown).