Banana Cheesecake Egg Rolls

Jeremy, Craig, and I went out to eat with my parents last week; my father is suffering from congestive heart failure, and he's not doing well. Yesterday, though, was his 86th birthday!

While at lunch, I was fixated upon egg rolls even though we weren't eating at a Chinese restaurant. I'd looked at the menu online ahead of time - with some hope of being able to narrow down my options, given my infamous lack of decision-making ability when presented with too many delicious things to try - and found two particularly noteworthy items: a Reuben egg roll and the Banana Caramel Fried Cheesecake.

The former, of course, was an egg roll stuffed with corned beef and sauerkraut, served with Thousand Island dressing; and yes, it was as good as it sounds! (Or, at least, that's what Jeremy told me.) Making our own version is high on the "to do" list.

The latter was a crisp, banana-and-cheesecake-filled egg roll, served with a drizzle of caramel sauce. And, well ... since I have a pretty hefty sweet tooth, I needed to make my own. This one jumped to #1 on the "to do" list.

Sweet, creamy, crispy, and with the caramel sauce to complement it, this is a dessert that completely seduces you!

My father didn't order any dessert on the day we met for lunch. He wasn't very hungry - that's what he told our waitress, anyway. He ordered just a cup of chili ... but then he ordered, and ate, a second one, too ... :)


Banana Cheesecake Egg Rolls

8 ounces cream cheese, softened
1 egg
1 teaspoon vanilla extract
1/4 cup sugar
4 small bananas, divided
12 egg roll wrappers
oil for frying
caramel sauce, for serving (use this recipe to make your own, or purchase a jar)

In a large mixing bowl, beat together cream cheese, egg, vanilla, sugar, and 2 bananas with an electric mixer; mixture will not be completely smooth. Stir in remaining 2 bananas, mashed.

In a very large skillet, heat 1" oil over medium-high heat until a drop of water sizzles when splashed into it.

One by one, lay an egg roll wrapper onto the countertop; place 1/4 cup banana filling into the center.

Fold the sides of the wrapper over the filling.

Fold the closest edge up.

Holding the furthest edge up a bit, continue to roll up from the closest edge. (The filling is fairly liquid, though it cooks up nicely when the egg rolls are fried; so you will need to balance the egg roll a bit while rolling it, to keep the filling inside rather than having it ooze out.)

Dampen the visible edge with a bit of water to help seal.

Place the egg rolls into the oil and cook for 3 minutes per side, until golden. Drain on paper towels, then serve with caramel sauce.