Chocolate-Banana Spring Roll

• 2/3 cup heavy cream
• 70% cacao chocolate, chopped
• 2 Tbsp. butter, softened
• 1 cup NUTTER BUTTER Creme Variegate
• 48 each egg roll wrappers (6-inch square)
• 8 each eggs, beaten
• 16 each bananas, cut crosswise into thirds
• 1/4 cup powdered sugar, sifted

1. Heat cream in top of double boiler.
2. Add chocolate; cook until melted, stirring occasionally.
3. Add butter and Variegate; cook until butter is melted and mixture is well blended.
4. Remove from heat.
5. Refrigerate 15 min.
6. or until chocolate mixture is cooled and thickened.
7. Brush edge of 1 egg roll wrapper with egg.
8. Cut 1 banana piece lengthwise in half; spread cut sides evenly with 1 Tbsp.
9. chocolate mixture.
10. Reassemble banana piece; place on center of wrapper.
11. Roll up to like an egg roll; place in single layer in parchment-lined sheet pan.
12. Repeat with remaining wrappers, bananas and filling.
13. Refrigerate at least 15 min.
14. For each serving: Fry 1 spring roll in 375 degrees F-oil 2 to 3 min.
15. or until golden brown; drain in paper towels.
16. Place on serving plate; dust with 1/4 tsp.
17. powdered sugar.

heavy cream, cacao chocolate, butter, butter creme variegate, egg roll wrappers, eggs, bananas, powdered sugar

Taken from www.kraftrecipes.com/recipes/chocolate-banana-spring-roll-116497.aspx (may not work)