Strawberry Banana and Plant Cream Dessert Egg Rolls

Strawberry & Plant Cream Dessert Egg Rolls | Country Crock

Merge the crispiness of phyllo dough egg rolls with the velvety filling of strawberries and banana, and what do you get? The epitome of dessert perfection! Reminiscent of cheesecake creaminess but without any dairy, this dessert egg roll recipe offers a symphony of flavors and textures that will leave your taste buds dancing with delight.

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Ingredients

6 tablespoons Country Crock Plant Butter Tub with Avocado Oil melted
3 tablespoons plus 1 tsp, honey divided plus more to serve
2 1/2 tablespoons strawberry preserves
3/4 teaspoon freshly grated lemon zest (zest of approximately 1 medium lemon)
12 sheets refrigerated filo pastry sheet (13 x 8.5 inches)
18 slices fresh strawberries plus more to serve (approximately 3 to 4 medium strawberries)
24 slices bananas plus more to serve (approximately 1 to 2 large bananas)
1 cup Country Crock® Plant Cream

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Nutritional Guidelines (per serving)

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(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

Stir together Country Crock Plant Butter and 1 teaspoon of honey in a small bowl until well combined. Stir together preserves and 1/4 teaspoon of the lemon zest in a separate small bowl until combined.
Place 1 sheet phyllo dough on a work surface with the short side facing you. (Keep remaining phyllo dough covered with a lightly damp towel.) Brush phyllo dough evenly with some of the Country Crock Plant Butter and honey mixture. Cover with another phyllo dough sheet; brush evenly with more Country Crock Plant Butter and honey mixture.
Place the slices of 3 strawberries in a horizontal line in the bottom third of phyllo dough sheet, overlapping slightly if needed and staying about 2-inches away from bottom edge and sides.
Spoon about 1 teaspoon preserves and lemon mixture over top; cover with 4 banana slices, overlapping slightly if needed. Carefully fold in long sides of phyllo dough sheets over bananas. Fold short edge closest to you up and over fillings; roll fillings up, jelly roll style, brushing some Country Crock Plant Butter mixture over the last inch of loose phyllo dough to help adhere. Repeat with remaining phyllo dough, Country Crock Plant Butter honey mixture, preserves, and lemon mixture, strawberries and bananas.
Working in 2 batches of 3, add egg rolls, seam side down, to basket of a 6-quart air fryer, spacing at least 1 inch apart. Brush tops with some Country Crock Plant Butter and honey mixture.
Cook at 375 degrees F until golden and crisp, about 1 to 2 minutes more. (It's OK if some filling bubbles out.) Wipe air fryer basket clean between batches.
Transfer egg rolls to a wire rack; let stand 10 minutes.
Meanwhile, beat Country Crock Plant Cream, remaining 3 tablespoons honey, and remaining 1/2 teaspoon zest with an electric mixer or by hand until stiff peaks form. Place egg rolls on serving plates; dust with powdered sugar, if using. Drizzle with honey; garnish with strawberries and bananas. Serve with whipped Country Crock Plan Cream.