Banana-Chocolate Spring Rolls with NUTTER BUTTER Cookies and Variegate

Banana-Chocolate Spring Rolls with NUTTER BUTTER Cookies and Variegate

Crispy and creamy. Sweet and savory. Shareable and portable. Basically, the perfect mash-up of a popular chocolate-peanut butter-banana combo featuring popular NUTTER BUTTER Cookie Pieces. Wrapped up as an Asian classic, this fusion of fun flavors flips dayparts on their heads.


5 servings, 9.2 oz. each

  • Filling
  • 27 oz. NUTTER BUTTER Medium Cookie Pieces
  • 1-1/2 lb. medium diced bananas
  • 12 oz. chopped milk chocolate
  • 8 oz. NUTTER BUTTER Crème Variegate

  • Spring Rolls
  • 10 square spring roll wrappers (5 oz.)
  • 1 oz. whole eggs, beaten
  • 15 oz. vanilla ice cream

Nutrition per serving

  • Calories


  • Total fat

    45 g

  • Saturated fat

    13 g

  • Trans fat

    0 g

  • Cholesterol

    65 mg

  • Sodium

    400 mg

  • Carbohydrate

    91 g

  • Dietary fiber

    4 g

  • Sugars

    48 g

  • Protein

    11 g

  • Vitamin A

    15 %DV

  • Vitamin C

    4 %DV

  • Calcium

    10 %DV

  • Iron

    10 %DV


Filling: Gently combine all ingredients. Refrigerate until ready to use.

Spring Rolls: Place 1 wrapper on cutting board with pointed end up. Portion 2.5 oz. filling onto center of each wrapper. Brush top half with egg. Roll up tightly, folding edges over to seal. Refrigerate until ready to use, up to 2 hours.

For each serving: Deep fry 2 Spring Rolls in 375°F oil 2 to 3 min. or until golden brown. Drain well.

Cut rolls diagonally in half. Arrange on serving plate. Place 1 scoop (#8) ice cream in small bowl on same plate.