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Crispy Banana Spring Rolls

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Crispy Banana Spring Rolls are a quick and irresistible dessert made with rice paper, creamy sweetened filling, and warm banana slices, air-fried to golden perfection for a crunchy exterior and soft, creamy center.

Ingredients

4 rice paper sheets

2 heaped tablespoons cream cheese

1 medium banana, sliced

2 teaspoons brown erythritol (or brown sugar)

1 medium egg

15 ml milk (1 tablespoon)

Oil spray (for air fryer basket)

Instructions

  1. In a shallow bowl, whisk together the egg and milk until smooth to prepare the egg wash.
  2. Dip one rice paper sheet into the egg mixture for a few seconds until pliable. Lay it flat on a clean surface. Repeat with a second sheet and stack it on top.
  3. Spread 1 tablespoon of cream cheese in the center. Add banana slices and sprinkle with 1 teaspoon of brown erythritol.
  4. Fold the sides inward and roll tightly into a log shape, like a traditional spring roll. Repeat with remaining ingredients.
  5. Lightly coat the air fryer basket with oil spray. Place the rolls inside and air fry at 170°C (340°F) for 12–16 minutes, flipping halfway through, until golden and crisp.
  6. Let cool slightly before serving. Serve warm with caramel sauce, chocolate sauce, ice cream, or cinnamon sugar if desired.

Notes

For oven baking, cook at 180°C (355°F) for 18–20 minutes, flipping halfway.

To pan fry, use a small amount of oil and cook until evenly golden on all sides.

Deep frying requires traditional spring roll wrappers and oil at 175°C (350°F) for 2–3 minutes per side.

Store leftovers in an airtight container in the refrigerator for up to 2 days.

Reheat in the air fryer at 160°C (320°F) for 3–5 minutes to restore crispiness.

Use two rice paper sheets per roll for better structure and crunch.

Nutrition

Find it online: http://recipesbyjanet.com/crispy-banana-spring-rolls/