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Crave Banana Cream Eggrolls Two Ways

Prep Time:

Cook Time:




About the Recipe

Did you know egg rolls can be SWEET?!


8 eggroll wrappers
2 ripe bananas
1 tablespoon raw honey
4 ounces Crave Brothers Marscapone Cheese
4 fresh strawberries, chopped
1/2 cup dark chocolate chips
2 tablespoons sliced toasted almonds
Oil for frying, preferably coconut oil but very mild vegetable oil is fine too
1/4 cup strawberry jam (preferable all fruit, no sugar jam)
2 tablespoons juice from a maraschino cherry jar or pomegranate juice
1/8 cup of heavy cream or coconut cream
1/4 cup toasted coconut
Handful fresh mint leaves


To prepare the eggrolls:
-In a large mixing bowl, mash one of the bananas well. Add the honey and Crave Brothers Marscapone cheese and, using an electric or hand mixer, whip for a full 5 minutes. Refrigerate for at least one hour.
-When ready to proceed, slice the second banana into thin “coins”.  Line up the 8 eggrolls on a cutting board. Lay a few of the banana coins across the bottom third of each wrapper, leaving about a 1/2 inch border at the bottom. Spread 1 tablespoon of the banana mixture across the bananas. Then on 4 of the eggrolls, sprinkle some of the chocolate chips on top of the banana mixture; on the other 4, sprinkle the chopped strawberries across the banana mixture.
-Roll each eggroll  by folding the bottom border closest to you up and over the filling. Fold in the two sides, then roll the eggroll up tightly to the top edge. Wet the top edge with either a bit of water or honey on your finger to help seal the seam. Place seam side down on a baking sheet while you finish rolling the remaining eggrolls. Refrigerate while you make the sauces and heat your oil.

To prepare the sauces:
-In a double boiler , heat the remaining chocolate chips and the cream or coconut cream until entirely melted and smooth. If the mixture seems to thick you can add more cream. You want it to be “drizzle” consistency as opposed to too thick or thin.
-In a small blender, blend together the jam and juice until well blended. Add the honey and blend again until very smooth.

To complete:
-In a large deep skillet, heat enough oil to reach at least one inch in depth. Heat the oil to 365 degrees (or when a drop of water or food instantly sizzles). -Gently ease the chocolate banana eggrolls only into the oil and brown on all sides, turning as each side browns quickly. Watch carefully as this process only takes a minute or two. Immediately remove from the oil and drain on paper towels while you repeat the process with the strawberry banana eggrolls. Drain these on a separate paper towel when brown so that you know which are which, since you cannot tell until you cut into them.

To serve:
Option 1: cut each eggroll in half on the diagonal. Place decoratively on a platter so that you can see the filling inside, garnished with the almonds, coconut and mint. Serve the two sauces alongside for self-serve.
Option 2: cut each eggroll in half on the diagonal and put both halves on an individual serving plate. If using the chocolate version, garnish with the chocolate sauce, almonds, coconut and mint; if using the strawberry version, garnish with the berry sauce, almonds, coconut and mint.

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