Nutella Banana Egg Rolls are crispy like a cannoli, soft on the inside and have the creamy, nutty chocolate Nutella taste that nobody can seem to get enough of nowadays. What’s really wonderful about this dessert is that it’s easy to make and can be put together ahead of time so it can be fried really quickly before it’s served.
Nutella is a hazelnut chocolate spread that originated in Italy, and was introduced to the United States in 1983. It’s gained an incredible popularity with the onset of social media and is now being spread on countless food items. According to Nutella you could cover the Great Wall of China eight times with the number of jars sold in one year.
Before making Nutella Banana Egg Rolls, I’ve used Nutella in cookies, crepes, spread on bananas, off a spoon and even my finger. This dessert is my favorite Nutella recipe so far.
When I made my first Nutella Banana Egg Rolls I tried using half of a banana, but I was having a problem with the egg roll wrapper not completely closing around the ends of the banana; there was too much banana. It’s important that the egg roll wrapper is completely covering the banana, so I tried it again with one-third of a banana and it worked great.
For the sake of safety when frying, you should never fill a container more than half way with oil to prevent spilling over, onto an open flame. For this reason I like to use a tall stock pot when frying food. It also keeps oil from splattering all over the place and making a mess.