Egg Rolls Stuffed with Bananas and Mangoes with Nutella Dipping Sauce

After my experiment of egg rolls with salmon and avocado, I decided to play around a little more since I still had some wrappers left. This is obviously a dessert egg roll. I remember eating banana wontons or some such dessert at P.F. Chang's China Bistro long ago. If you like fried bananas, you'll like this. Egg Rolls Stuffed with Bananas and Mangoes with Nutella Dipping Sauce For 10 mini egg rolls, you'll need: 5 egg roll wrappers, cut in half into 2 triangles 1 banana, peeled and chopped 1 small mango, peeled and chopped Heat a wok or fry pan to medium low. The wrapping of the egg rolls should go pretty quickly. After the banana and mango has been peeled and chopped, mix thoroughly. Starting at the longest end of the triangle, add 1 spoonful of filling. Fold in the sides and roll toward the corner point. Moisten the end with water to seal. Go here for my cha gio (Vietnamese egg rolls) recipe if you don't know how to wrap egg rolls. When all egg rolls are done, fry until golden. They should fry up pretty quickly since there's no raw stuffing to worry about. Serve with Nutella as a dipping sauce, or with ice cream if you wish. If using Nutella, spoon it out and pop it in the microwave for about 10 seconds or so just to warm up the chocolate so that it'll really be a "dip." These do not keep well since the moistness of the mango and banana will make the egg rolls soggy. So don't make them more than an hour before you plan to eat them. Ideally though, they're very quick to fry and taste better served warm. Enjoy! My other egg roll recipes: Cha Gio (Vietnamese Egg Rolls) Gluten-Free Cha Gio (Vietnamese Spring/Egg Rolls) Cha Gio Bap/Ram Bap (Vietnamese Corn Egg Rolls) Cha Ram (Vietnamese Shrimp Egg Rolls) Egg Rolls with Salmon and Avocado Lumpiang Prito (Filipino Fried Egg Rolls)