This dessert is almost vegan because I used box store eggrolls. I know you can get the eggless variety but frankly I did not feel like driving 20 miles round trip to get them. The eggroll wrappers are the only thing non-vegan in this recipe.
2 overly ripe bananas
1 cup coconut, toasted
2 Tbsp. agave syrup (amber)
2 Tbsp. olive oil
The first step is to toast the coconut in a nonstick pan over medium heat. Use the unsweetened variety and be sure to watch it closely. If you leave this unattended it will quickly burn.
After a couple minutes you will begin to see the coconut browning, continue to stir constantly.
When it’s ready it should be a nice golden brown color. Place the toasted coconut into a bowl to cool slightly.
Coarsely chop the ripe banana.
Mix the chopped banana with the toasted coconut and 2 Tbsp. agave syrup.
Place about 2 tsp. of the banana mixture in the center of an eggroll wrapper.
Fold up each side.
Get a bowl or small cup of cold water and using your fingertips, gently wet the sides of the eggroll wrapper.
Fold the wrapper up from the bottom to cover the filling.
Continue rolling until tightly wrapped.
Heat the olive oil in a non-stick pan over medium heat. Once hot, begin cooking the eggrolls for 5 minutes on each side, turning only once during cooking.
They should be golden brown in color and crispy on the outside.
Serve with a drizzle of agave syrup or with ice cream. This recipe will make about 10 eggrolls.