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
  • 1½ lb.medium dicedbananas
  • 12 oz.chopped milk chocolate
  • 8 oz.NUTTER BUTTER Crème Variegate

  • Spring Rolls

  • 10squarespring roll wrappers (5 oz.)
  • 1 oz.wholeeggs, beaten
  • 15 oz.vanilla ice cream

Nutrition per serving

Calories810 Total fat45 gSaturated fat13 gTrans fat0 gCholesterol65 mgSodium400 mgCarbohydrate91 gDietary fiber4 gTotal Sugars48 gProtein11 gVitamin A15 %DVVitamin C4 %DVCalcium10 %DVIron10 %DV

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.

© Mondelēz International group