Bananas and cheesecake filling fried in an egg roll wrapper? Um, yes, please! If you want a dessert that is different than cake or pie, try these banana cheesecake egg rolls. They’re crispy on the outside and creamy on the inside.
4-6 Egg roll wrappers (Amount you will need depends on how much you fill each one.)
1 Banana quarter per wrapper (quartered by cutting banana lengthwise, then in half)
Canola Oil, for frying
Powdered sugar and whipped cream to top, optional
Over medium heat, heat oil in pan. 1-2 inches of oil is ok. It doesn’t have to be deep.
On each egg roll wrapper, scoop about 2 tablespoons of cheesecake filling (cheesecake filling recipe below).
Add a banana quarter on top of that.
Wrap the egg roll according to package directions, or find a how-to on the internet.
Drop egg rolls in a few at a time carefully into heated oil. Fry, turning, until brown on all sides.
Drain on a brown paper bag or on paper towels.
When the egg rolls have cooled a bit, you can add toppings of your choice, like powdered sugar, whipped cream, or banana slices!
1 8oz pkg. cream cheese, softened
8tsp. sweetened condensed milk
½ tsp vanilla extract
3/4 tsp lemon juice
2 C. whipped topping
Using a stand mixer, beat cream cheese until smooth. (You can also use an electric hand mixer)
While mixer is going, slowly add sweetened condensed milk.
Scrape the sides as you go.
Add vanilla extract and lemon juice one at a time, making sure each gets combined thoroughly.
Add whipped topping and mix just until combined.
I’m thinking about the different ways to make this…different fruit, different cheesecake flavors…mmmm. What would be your perfect ingredient? Comment below!
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