Sweet Tropical Egg Rolls

In a large bowl, blend together cream cheese, bananas, pineapple, 1 teaspoon cinnamon, coconut and macadamia nuts.

Place one egg roll wrap on work surface with one point facing toward you. Place one heaping tablespoon of filling onto center of egg roll rap. Bring bottom point up over filling, bring sides to center and then roll the egg roll up to the top end.

In large skillet, heat oil about 2" of oil to 375 degrees. Using a large slotted spoon, place egg rolls in oil with seam facing down. Cook 4 egg rolls at a time until golden brown on all sides, turning after 4-5 minutes.

Drain on wire rack covered with a paper towel. Allow to cool until just warm to the touch.

Blend sugar and remaining 2 teaspoons of cinnamon in large plastic bag. Place egg rolls one at a time in plastic bag and shake to cove with cinnamon sugar.