Banana Pudding Egg Rolls
Warning: these egg rolls are RIDICULOUS. Make sure you're tossing the egg rolls in the Nilla crumbs immediately after frying—otherwise they won't stick!
Recipe type: Dessert
  • 1 package vanilla pudding mix
  • 1¼ c. whole milk
  • 24 Nilla wafers
  • 12 egg roll wrappers
  • 4 medium bananas, cut into thirds
  • Vegetable oil, for frying
  • Whipped topping, for serving
  1. In a large bowl, whisk to combine vanilla pudding at milk. Refrigerate for 2 minutes, or until thick.
  2. Crush Nilla wafers and place the crumbs on a shallow plate.
  3. Place an egg roll wrapper on a clean surface in a diamond shape and place a heaping spoonful of pudding in the center. Top with banana and fold up the bottom half and tightly fold in sides. Gently roll, then seal fold with a couple drops of water. Repeat until all bananas are used.
  4. In a large skillet over medium heat, heat oil (it should reach 1 inch up the side of pan) until a drop of water bubbles in pan. Add egg rolls and fry until golden, 1 minute per side. Immediately transfer egg rolls to plate with crushed Nilla wafers and roll to coat. Serve with whipped topping for dipping.
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