I admit, I was late to board the Chocolate-Hazelnut train. When Pinterest first came on the scene, it was all about Nutella, was it not? My first taste was on a pizza crust cooked in a wood-fired oven in Australia — not even kidding. It was slathered in hazelnut-chocolate spread and crowned with bananas and Alison’s life was changed. About a dozen times, I’ve been just about to create that recipe here for you, and I hesitated. Because this. This is simpler. I was making some Cream Cheese Stuffed Fried Pickles the other day, and somehow, some.how. my brain looked at those egg rolls wraps and decided they needed some Hazelnut spread and bananas. And I made them and we all melted.

Warm, silky, gooooozy hazelnut-chocolate dripping down your chin as you bite into a crispy shell fried in coconut oil and packed full of warm banana. I mean, does life get better?

It’s so easy it’s hardly a recipe. It’s an idea to get this yum to your face! Use strawberries instead of bananas ! Change your quantities to whatever works! But whatever you do, make these rolls of fabulousness.

Set up your workstation with a small bowl of water with a pastry brush, egg roll wrappers, bananas sliced lengthwise, and your hazelnut-chocolate spread. Put a couple pieces of paper towel into a small baking dish to hold your fried rolls. Heat a couple inches of coconut oil (refined has no coconut flavor unrefined will taste faintly of coconuts — use whichever you prefer!) in a heavy-bottomed pan to about 350 degrees (I set my burner to almost medium and wan’t too picky about the exact temperature). Cast iron works beautifully here!

Flop a gob (1-2 Tablespoons) of hazelnut spread onto the bottom of the egg roll wrap leaving space on each side. Lay a long banana slice on top of the spread. Fold in the left and right edges and then roll it upwards stopping just shy of the end. Use your brush to wet about 1/2″ of the inside edge of the wrap with water and let that be your *glue* to finish rolling and seal the edge. Make up a few at at time so you can fry 3-4 at once.

Place 3-4 rolls, seam-side down into the hot oil and let it sit for a couple minutes until the bottom is beautifully, golden-brown. Turn to each side to brown and remove to a paper-towel lined dish.

Serve warm and goozy to whomever is standing around drooling and go on to a happier day. :o) What can I say except, *You’re Welcome!*?

 

Fried Banana and Chocolate-Hazelnut Rolls

 

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Prep time

5 mins

Cook time

5 mins

Total time

10 mins

 

Warm, silky, gooooozy hazelnut-chocolate dripping down your chin as you bite into a crispy shell fried in coconut oil and packed full of warm banana.

Alison: That Which Nourishes

Serves: Varies

Grocery List

• Egg Roll Wrappers
• Bananas
• Hazelnut-Chocolate Spread

Here's how...

1. Set up your workstation with a small bowl of water with a brush, egg roll wrappers, bananas sliced lengthwise, and your hazelnut-chocolate spread. Put a couple pieces of paper towel into a small baking dish to hold your fried rolls. Heat a couple inches of coconut oil (refined has no coconut flavor unrefined will taste faintly of coconuts -- use whichever you prefer!) in a heavy-bottomed pan to about 350 degrees (I set my burner to almost medium and wan't too picky about the exact temperature). Cast iron works beautifully here!
2. Put 1-2 T. of hazelnut spread onto the bottom of the egg roll wrap leaving space on each side.
3. Lay a long banana slice on top of the spread.
4. Fold in the left and right edges and then roll it upwards stopping just shy of the end.
5. Use your pastry brush to wet about ½" of the inside edge of the wrap with water and let that be your *glue* to finish rolling and seal the edge. Make up a few at at time so you can fry 3-4 at once.
6. Place 3-4 rolls, seam-side down into the hot oil and let it sit for a couple minutes until the bottom is beautifully, golden-brown.
7. Turn to each side to brown and remove to a paper-towel lined dish.
8. Serve warm.

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