•   Filling
  • 27 oz. NUTTER BUTTER Medium Cookie Pieces
  • 1-1/2 lb. medium diced bananas
  • 12 oz. chopped milk chocolate
  • 8 oz. NUTTER BUTTER Crème Variegate
  •   Spring Rolls
  • 10 square spring roll wrappers (5 oz.)
  • 1 oz. whole eggs, beaten
  • 15 oz. vanilla ice cream


  1. Gently  combine all ingredients. Refrigerate until ready to use.
  2. Spring Rolls:
  3. Place  1 wrapper on cutting board with pointed end up. Portion 2.5 oz. filling onto center of each wrapper. Brush top half with egg. Roll up tightly, folding edges over to seal. Refrigerate until ready to use, up to 2 hours.
  4. For each serving:
  5. Deep  fry 2 Spring Rolls in 375°F oil 2 to 3 min. or until golden brown. Drain well.
  6. Cut  rolls diagonally in half. Arrange on serving plate. Place 1 scoop (#8) ice cream in small bowl on same plate.


Nutritional facts are based on a single serving
Calories 810
Total fat 45g
Saturated fat 13g
Trans fat 0g
Cholesterol 65mg
Sodium 400mg
Carbohydrate 91g
Dietary fiber 4g
Sugars 48g
Protein 11g
Vitamin A 15%DV
Vitamin C 4%DV
Calcium 10%DV
Iron 10%DV
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