Ingredients:

  • 2 ripe bananas, sliced into thirds
  • 1 tbsp maple syrup
  • 1/2 tsp ground cinnamon
  • 1 pinch sea salt
  • 4 sheets Vietnamese rice paper
  • 2 cups warm water
  • 1 tbsp melted coconut oil

Instructions:

  1. Heat a skillet over medium heat with a tiny drop of coconut oil.
  2. Place banana slices in the pan and drizzle with maple syrup and cinnamon.
  3. Sear for 1-2 minutes per side until the edges are mahogany-colored and the syrup has thickened into a glaze. Remove from heat and let cool slightly.
  4. Dip one sheet of rice paper into warm water for 5-10 seconds until pliable but still slightly firm.
  5. Lay the paper flat on a clean surface. Place one caramelized banana slice in the lower center.
  6. Fold the bottom edge over the banana, tuck in the sides tightly, and roll upward firmly to create a sealed cylinder.
  7. For Air Fryer Method: Lightly brush each roll with coconut oil. Arrange in the basket and air fry at 375°F (190°C) for 8-10 minutes, turning halfway through, until golden and rigid.
  8. For Pan-Sear Method: Heat 1 tbsp coconut oil over medium-high heat. Sear rolls for 3-4 minutes per side until the exterior is crisp and sounds hollow when tapped.