Coconut Banana Rolls

• 2 medium :bananas
• 1 egg white, :lightly beaten
• 32 semisweet :chocolate chips
• 8 teaspoons :shredded sweetened coconut
• Vegetable oil, :for frying
• Confectioners' sugar and cocoa, :for dusting

Preparation

1. Cut each banana in half lengthwise and halve each piece crosswise. Work with 1 wrapper at a time; cover the rest with a damp paper towel.
2. Lay 1 wrapper on a work surface and lightly brush the edge with beaten egg white. Place a banana quarter 2 inches from the bottom of the wrapper and top it with 4 to 6 chocolate chips and 1 teaspoon of coconut.
3. Fold the bottom edge over the filling and roll up 1 complete turn. Fold in the sides and continue rolling to form a tight cylinder. Repeat with the remaining ingredients.
4. In a medium saucepan, heat 2 inches of vegetable oil to 350. Add 2 spring rolls at a time and fry until golden brown, about 1 minute per side.
5. Drain on paper towels.
6. Dust the spring rolls with the sugar and cocoa and serve.