Remove the Twin Dragon Egg Roll Wrappers from the package. Cover with a damp paper towel

Make egg wash by beating 1 egg in a small bowl with 1 tablespoon water. Set aside

Peel bananas and cut them in half (12 pieces) Cut the halved sections in half again, lengthwise 

Smear 1 teaspoon chocolate hazelnut spread on one half of the slices. Sprinkle nut topping over the chocolate and top with the remaining bananas like a sandwich

Place the square egg roll wrapper on a flat surface in a diamond configuration (so that a corner is facing toward you).

Place the filled banana on the corner closest to you

Roll the corner closest to you over the banana once, gently tucking it under the banana.

Next, fold over both the left and right sides of the wrapper towards the middle.

Brush the egg wash over the opposite corner of the egg roll wrapper, taking care only to brush it on the wrapper itself.

Now, with your fingers on top of the roll, continue tightly rolling the egg roll into a cigar shape until completely sealed. 

Fry egg rolls in 2 cups hot oil until golden brown. Drain on clean paper towel 

Melt hot fudge sauce in microwave safe bowl for 30 seconds

Pour remaining nut topping into a shallow bowl

Dip one end of each egg roll into the melted chocolate then dip that end into the nut topping

Serve banana split egg rolls with pineapple, whipped topping, a drizzle of salted caramel and top with a maraschino cherry