Air Fryer Banana Dessert Spring Rolls with Chocolate
Caramelized Banana Crispy Rice Paper Rolls offer a delightful balance of sweet, crispy, and chewy textures inspired by Asian flavors. This easy-to-make dessert or snack features caramelized bananas wrapped in crispy double-layered rice paper and pan-fried to golden perfection, served optionally with a creamy coconut dipping sauce.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 rolls 1x
- Category: Dessert
- Method: Frying
- Cuisine: Asian
- Diet: Vegetarian
Ingredients
Scale
Banana Rolls
- 3 ripe bananas (firm, not mushy)
- 1 tablespoon butter
- 2 tablespoons brown sugar
- ½ teaspoon ground cinnamon
- 6 sheets rice paper
- Neutral oil for pan-frying (vegetable, avocado, or canola), as needed
- Optional garnish: Toasted sesame seeds
Coconut Dipping Sauce (Optional)
- ½ cup coconut milk (full fat)
- 1 tablespoon sugar (or to taste)
- Pinch of salt
- 1 teaspoon cornstarch
- 1 tablespoon water
Instructions
- Prepare the Bananas: Slice each banana in half lengthwise, then cut each half crosswise to yield four pieces per banana, totaling 12 pieces.
- Caramelize: In a nonstick pan over medium heat, melt the butter. Place banana slices flat side down, sprinkle with brown sugar and cinnamon, and cook for 1–2 minutes per side until caramelized and golden. Flip carefully to avoid breaking.
- Cool Slightly: Remove the caramelized bananas from heat and let them cool for a few minutes to prevent tearing the rice paper during wrapping.
- Wrap in Rice Paper: Soak one sheet of rice paper in warm water for 5–10 seconds until slightly soft. Lay it on a clean surface, place two banana pieces in the center, fold in the sides, then roll tightly like a spring roll. For extra crispiness and structure, wrap each roll with a second moistened rice paper sheet.
- Pan-Fry: Heat a nonstick skillet over medium-high heat with a thin layer of neutral oil. Fry each roll for 2–3 minutes per side until golden brown and crispy, ensuring not to overcrowd the pan. Drain on paper towels to remove excess oil.
- Make Coconut Dipping Sauce (Optional): In a small saucepan, combine coconut milk, sugar, and salt. Heat gently over low-medium heat. Mix cornstarch with water to create a slurry and stir into the coconut milk. Simmer for 2–3 minutes until slightly thickened, then set aside to cool.
- Serve & Garnish: Arrange the rolls on a plate, garnish with toasted sesame seeds, and serve warm with the coconut dipping sauce.
Notes
- Do not oversoak the rice paper; it softens further while rolling.
- Handle caramelized bananas delicately when flipping and wrapping to prevent breaking.
- Double-layering the rice paper enhances crispiness and structural integrity.
- Pair with hot jasmine tea or iced coconut coffee for an authentic experience.
- Serve with vanilla ice cream and coconut sauce for a decadent dessert.