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.
- 27 oz.NUTTER BUTTER Medium Cookie Pieces
- 1½ lb.medium dicedbananas
- 12 oz.chopped milk chocolate
- 8 oz.NUTTER BUTTER Crème Variegate
- 10squarespring roll wrappers (5 oz.)
- 1 oz.wholeeggs, beaten
- 15 oz.vanilla ice cream
Nutrition per serving
Gently combine all ingredients. Refrigerate until ready to use.
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.
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.