Banana, Chocolate, and Cashew Spring Rolls

Prep Time: 30 Min Servings: 6 servings Difficulty: Medium


  • 2 oz. Bittersweet chocolate
  • 1 oz. Milk chocolate
  • 3 Bananas, peeled
  • 6 5-inch egg roll wrappers
  • 1⁄2 cup Roasted unsalted cashews, finely chopped,
  • 1 Egg lightly beaten


  1. Using food processor or on cutting board chop bittersweet and milk chocolate finely and mix together in bowl with chopped cashews.
  2. Cut bananas in half crosswise, then in half lengthwise to quarter. Set aside.
  3. With rolling pin, roll out egg roll wrappers thinly to make 7-inch square. Lay one wrapper on your work surface (cover remaining wrappers with plastic wrap to prevent drying out).
  4. Starting at one corner lay banana quarter, crosswise across bottom third of wrapper. Dollop with a heaping teaspoon of chocolate mixture.
  5. Brush the edges of the wrapper with the beaten egg. Roll up, tucking in sides and pressing to seal the seams; set aside. Repeat with remaining wrappers, (make-ahead and refrigerate for up to 6 hrs).
  6. Preheat oven to 450°F.
  7. Place spring rolls on baking sheet lightly sprayed with non-stick cooking spray. Coat spring rolls with non-stick cooking spray.
  8. Place in oven for 5 minutes, then turn and bake for another 3 minutes.
  9. Serve warm or cold.

Nutritional information per serving: Protein 5.1g Total fat 9.4g Carbohydrates 31.9g Calories 220 Sodium 57mg Cholesterol 16mg

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