Michelle Cooks: Banana Caramel Egg Rolls

We’re celebrating Banana Day with some banana egg rolls. Decadent and guilt-free.

Banana Caramel Egg Rolls


  • 1 medium banana
  • 2 large square egg roll wrappers (stocked with the tofu in the refrigerated section of the market)
  • 2 tsp. light whipped butter or light buttery spread
  • 1/8 tsp. cinnamon
  • 1 tsp. light caramel dip (like the kind by Marzetti)


Slice banana in half crosswise, for a total of 2 pieces.

Lay an egg roll wrapper flat on a dry surface. Place a banana half a little below the center of the wrapper.

Moisten all four edges by dabbing your fingers in water and going over the edges smoothly. Fold the sides about 3/4 inch toward the middle, to keep banana in place. Roll up the wrapper around the banana and continue to the top. Seal with a dab of water.

Repeat to make a second egg roll.

In a small microwave-safe bowl, mix butter with cinnamon. Microwave for 10 seconds, or until melted. Evenly brush over egg rolls.

Bring a skillet sprayed with nonstick spray to medium heat. Rotating occasionally, cook egg rolls until golden brown and crispy, about 6 minutes.

Drizzle with caramel.


(For more recipes like this, visit hungry-girl.com).

Categories: Michelle Cooks, the four, Wellness for the Family