Yields:
12 serving(s)
Prep Time:
5 mins
Total Time:
25 mins
Warning: These egg rolls are RIDICULOUS. We think the Nilla Wafer coating really takes them over the edge. Make sure you're tossing the egg rolls in Nilla crumbs immediately after frying—otherwise they won't stick!
Looking for more dessert egg rolls? These blueberry cheesecake egg rolls are ALWAYS a good call.
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Ingredients
- 1
package vanilla pudding mix
- 1 1/4 cups
whole milk
- 24
Nilla Wafers
- 12
egg roll wrappers
- 4
medium bananas, cut into thirds
Vegetable oil, for frying
Whipped topping, for serving
Directions
- Step 1In a large bowl, whisk to combine vanilla pudding and milk. Refrigerate for 2 minutes, or until thick.
- Step 2Crush Nilla Wafers and place the crumbs on a shallow plate.
- Step 3Place an egg roll wrapper on a clean surface in a diamond shape and place a heaping spoonful of pudding in the center. Top with a piece of banana and fold up the bottom half and tightly fold in sides. Gently roll, then seal fold with a couple drops of water. Repeat until all bananas are used.
- Step 4In a large skillet over medium heat, heat oil (it should reach 1" up the side of pan) until a drop of water bubbles in pan. Add egg rolls and fry until golden, 1 minute per side. Immediately transfer egg rolls to plate with crushed Nilla Wafers and roll to coat. Serve with whipped topping for dipping.
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