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.

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 coconut.

Fold bottom edge over filling and roll up 1 complete turn. Fold in sides and continue rolling to form a tight cylinder. Repeat with remaining ingredients.

In a medium saucepan, heat 2-inches vegetable oil to 350°. Add 2 spring rolls at a time and fry until golden brown, about 1 minute per side.

Drain on paper towels. Dust spring rolls with sugar and cocoa and serve.