Heat cream in the top of a double boiler.

Add chopped chocolate and cook until melted, stirring occasionally.

Add softened butter and NUTTER BUTTER Creme Variegate; cook until butter is melted and the mixture is well blended.

Remove from heat.

Refrigerate for 15 minutes or until chocolate mixture is cooled and thickened.

Brush the edge of one egg roll wrapper with beaten egg.

Cut one banana piece lengthwise in half.

Spread the cut sides evenly with 1 tablespoon of the chocolate mixture.

Reassemble the banana piece and place it on the center of the wrapper.

Roll up like an egg roll.

Place the filled spring roll in a single layer on a parchment-lined sheet pan.

Repeat with remaining wrappers, bananas, and filling.

Refrigerate for at least 15 minutes.

Fry one spring roll in 375°F oil for 2 to 3 minutes or until golden brown.

Drain on paper towels.

Place the spring roll on a serving plate.

Dust with 1/4 teaspoon of powdered sugar.