Banana Pudding Egg Rolls
1 package vanilla pudding mix
1 1/4 c. whole milk
24 Nilla Wafers
12 egg roll wrappers
4 medium bananas, cut into thirds
Vegetable oil, for frying
Whipped topping, for serving
In a large bowl, whisk to combine vanilla pudding and milk. Refrigerate for 2 minutes, or until thick.
Crush Nilla Wafers and place the crumbs on a shallow plate.
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 a piece of 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.
In a large skillet over medium heat, heat oil (it should reach 1" 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.