Peanut Butter Banana Spring Rolls With Honey Drizzle

Quick Recipe Version (TL;DR)

• Yield: 4 servings (8 spring rolls)
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes

Quick Ingredients

• 8 round rice paper wrappers (8–8.5 inch / 20–22 cm)
• 2 medium ripe bananas (about 240 g total), sliced
• 1/2 cup (120 g) creamy peanut butter
• 4 tbsp honey, divided (about 60 ml)
• 1/2 tsp ground cinnamon
• 1/2 tsp vanilla extract
• Pinch fine salt
• 2 tbsp unsalted butter
• 1 tbsp neutral oil (canola, grapeseed, or coconut oil)
• Optional: 2 tbsp chopped roasted peanuts, 2 tbsp mini chocolate chips, flaky sea salt

Do This

• 1. Stir together peanut butter, 1 tbsp honey, cinnamon, vanilla, and a pinch of salt. Slice bananas into 1/4-inch (0.5 cm) rounds.
• 2. Set up a shallow dish of warm water and a clean damp kitchen towel or cutting board for rolling.
• 3. Dip 1 rice paper wrapper in warm water for 10–15 seconds, then lay it flat. Spread about 1 tbsp peanut butter filling in the center and top with 4–5 banana slices.
• 4. Fold the sides over the filling, then roll up tightly from the bottom like a burrito. Repeat with remaining wrappers and filling.
• 5. Heat butter and oil in a large nonstick skillet over medium heat (about 350°F / 175°C). Place rolls seam-side down and cook 2–3 minutes per side until golden and lightly crisp.
• 6. Warm remaining 3 tbsp honey until pourable and drizzle over hot rolls. Sprinkle with chopped peanuts, chocolate chips, and flaky sea salt if using. Serve right away.

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Why You’ll Love This Recipe

• A fast, cozy dessert that tastes like a warm peanut butter banana sandwich in crispy form.
• Uses simple pantry ingredients and rice paper wrappers instead of deep-frying.
• Lightly pan-crisped for texture, then finished with a glossy honey drizzle.
• Easy to customize: add chocolate, swap nut butters, or make it dairy-free.

Grocery List

• Produce: Ripe bananas
• Dairy: Unsalted butter (plus optional vanilla ice cream or whipped cream for serving)
• Pantry: Rice paper wrappers, creamy peanut butter, honey, ground cinnamon, vanilla extract, fine salt, neutral oil (canola, grapeseed, or coconut), optional roasted peanuts, optional mini chocolate chips, optional flaky sea salt

Full Ingredients

For the Peanut Butter Banana Filling

• 1/2 cup (120 g) creamy peanut butter
• 1 tbsp (15 ml) honey
• 1/2 tsp ground cinnamon
• 1/2 tsp vanilla extract
• 1 small pinch fine salt
• 2 medium ripe but firm bananas (about 240 g total), sliced into 1/4-inch (0.5 cm) rounds

For the Rice Paper Rolls

• 8 round rice paper wrappers (8–8.5 inch / 20–22 cm diameter)
• Warm water, for softening the rice paper

For Pan-Crisping

• 2 tbsp (28 g) unsalted butter
• 1 tbsp (15 ml) neutral oil (such as canola, grapeseed, or refined coconut oil)

For the Honey Drizzle and Toppings

• 3 tbsp (45 ml) honey, warmed until pourable
• 1–2 tbsp (8–16 g) chopped roasted peanuts (optional)
• 1–2 tbsp (14–28 g) mini chocolate chips or finely chopped dark chocolate (optional)
• Pinch flaky sea salt (optional, for contrast)
• Optional for serving: vanilla ice cream, lightly sweetened whipped cream, or a scoop of plain Greek yogurt

Step-by-Step Instructions

Step 1: Make the peanut butter filling and prep the bananas

In a small bowl, combine the peanut butter, 1 tablespoon honey, ground cinnamon, vanilla extract, and a pinch of fine salt. Stir until smooth and creamy; the mixture should be spreadable but not runny. If your peanut butter is very stiff, microwave it for 10–15 seconds first to soften.

Peel the bananas and slice them into 1/4-inch (about 0.5 cm) thick rounds. Aim for even slices so they cook and nestle into the rolls uniformly. Set the bowl of filling and the banana slices near your rolling area so everything is within easy reach.

Step 2: Set up your rolling station

Prepare a shallow dish, pie plate, or wide bowl with warm water (not hot, about bath temperature). This will be used to soften the rice paper. Place a clean cutting board or large plate in front of you and lay a slightly damp (not soaking wet) kitchen towel over it if you like; this helps keep the rice paper from sticking and tearing.

Have the rice paper wrappers stacked nearby, along with the bowl of peanut butter filling and the sliced bananas. Once you start hydrating the rice paper, you will want to move steadily, so organizing now makes rolling easy and relaxed.

Step 3: Soften a rice paper wrapper and add the filling

Working with one wrapper at a time, submerge a rice paper round in the warm water for 10–15 seconds. Rotate it gently with your fingers so all parts get wet. The wrapper should still feel slightly firm when you take it out; it will continue to soften on the board. If you let it soak until fully soft in the water, it can become fragile and tear.

Lay the hydrated rice paper flat on the damp towel or cutting board, smoothing out any big folds. Spoon about 1 tablespoon of the peanut butter mixture into the center of the wrapper and spread it into a short, thick line, leaving about 2 inches (5 cm) of space on either side. Arrange 4–5 banana slices on top of the peanut butter in a single layer. If you like, sprinkle on a pinch of chopped peanuts or mini chocolate chips at this point.

Step 4: Roll everything into a tight spring roll

To roll, first fold the left and right sides of the rice paper over the filling, just like you would for a burrito. Then, starting from the edge closest to you, lift the bottom of the wrapper up and over the filling, tucking it snugly underneath to compress the bananas and peanut butter into a tight log.

Continue rolling away from you, keeping tension on the wrapper so it stays compact but not so tight that it tears. The rice paper will be slightly sticky and should seal to itself at the end. Place the finished roll seam-side down on a plate or tray. Repeat with the remaining wrappers and filling until you have 8 rolls. If any rolls seem very sticky, you can lightly brush or spray them with a tiny bit of oil to keep them from sticking together.

Step 5: Pan-crisp the rolls until golden and lightly blistered

Place a large nonstick or well-seasoned cast iron skillet over medium heat. Allow it to heat for 1–2 minutes, aiming for a surface temperature around 350°F / 175°C if you have an infrared thermometer. Add the butter and oil; once the butter is melted and foamy but not browned, swirl the pan to coat the bottom evenly.

Working in batches if necessary, arrange the rolls seam-side down in the skillet, leaving a little space between each so they brown instead of steam. Cook for 2–3 minutes on the first side until the rice paper turns lightly golden with small, crisp spots. Use tongs or a spatula to gently rotate the rolls, browning at least three sides for 2–3 minutes per side. Total cooking time will be about 6–8 minutes. Adjust the heat as needed: if the butter starts to darken too quickly, reduce to medium-low. You are aiming for a delicate, lightly crisp shell, not deep browning.

Step 6: Finish with warm honey drizzle and toppings

While the last side of the rolls is browning, warm the remaining 3 tablespoons of honey until just fluid. You can do this by placing the honey in a small heatproof bowl and microwaving it for 10–15 seconds, or by setting the bowl in a larger bowl of hot water.

Transfer the hot, crisped spring rolls to a serving platter or individual plates. Drizzle the warm honey generously over the top so it glazes the rolls and drips down the sides. If you are using chopped peanuts, mini chocolate chips, or flaky sea salt, sprinkle them over the honeyed rolls while they are still warm so everything clings nicely.

Serve immediately, while the outside is crisp, the peanut butter is soft and melty, and the bananas are warm and sweet. For an extra-indulgent dessert, add a scoop of vanilla ice cream, a dollop of whipped cream, or a spoonful of Greek yogurt on the side.

Pro Tips

• Do not over-soak the rice paper. Remove each wrapper from the warm water while it is still slightly firm; it will fully soften on the board. Over-soaked wrappers are more likely to tear and stick.
• Roll tightly for clean slices. A snug roll keeps the bananas from shifting and gives a neat cross-section if you choose to cut the rolls in half for serving.
• Control the pan temperature. Medium heat (around 350°F / 175°C) is ideal: too hot and the butter will burn before the rice paper crisps; too low and the rolls will turn rubbery instead of lightly crisp.
• Use a mix of butter and oil. Butter adds flavor, while the neutral oil raises the smoke point and helps prevent scorching.
• Serve right away for best texture. Rice paper softens as it sits, so these are at their crispiest and most satisfying within about 10–15 minutes of pan-cooking.

Variations

• Chocolate swirl version: Spread a thin stripe of Nutella or melted dark chocolate over the peanut butter before adding the bananas, and drizzle the finished rolls with a mix of honey and melted chocolate.
• Dairy-free / vegan: Use coconut oil instead of butter, and swap honey for maple syrup or agave both in the filling and for the drizzle.
• Air fryer crisp rolls: Lightly brush the rolled, un-cooked spring rolls with oil. Air fry at 380°F (193°C) for 6–8 minutes, turning once halfway through, until lightly golden and crisp. Drizzle with warm honey after cooking.

Storage & Make-Ahead

These spring rolls are best enjoyed fresh, when the rice paper is still slightly crisp and the filling is warm and gooey. If you need to work ahead, you can assemble the uncooked rolls up to 4 hours in advance. Arrange them in a single layer on a plate, cover tightly with plastic wrap, and refrigerate. Pan-crisp just before serving.

Leftover cooked rolls can be stored in an airtight container in the refrigerator for up to 1 day. The rice paper will soften and lose its crispness, but the flavor is still delicious. To reheat, warm them gently in a nonstick skillet over low to medium-low heat with a touch of oil or butter for 2–3 minutes per side, or in a 325°F (165°C) oven for about 8–10 minutes, until heated through. Drizzle with a little fresh warm honey before serving to refresh the dessert.

Nutrition (per serving)

Approximate values per serving (2 spring rolls, without optional ice cream or whipped cream): about 420 calories; 9 g protein; 24 g fat; 45 g carbohydrates; 4 g fiber; 24 g sugars; 150 mg sodium. Actual values will vary based on the exact brands of ingredients and toppings used.