🍌 Extra-Crispy Air-Fried Banana Split Dessert Egg Rolls 🍫

Lay your egg roll wrappers flat on a clean surface in a diamond orientation (one corner pointing directly at you). In the lower third of each wrapper, spread exactly 1 tablespoon of the dense chocolate hazelnut spread in a horizontal line, leaving a 1-inch border on the sides. Layer 4 or 5 banana wheels directly on top, and dot the gaps with a teaspoon of strawberry jam.

Paint all four perimeter edges of the wrapper generously with the beaten egg wash glue. Fold the bottom corner tightly up over the filling, pull the left and right side corners inward to seal the flanks, and roll the cylinder tightly away from you. Press down firmly to evacuate all internal air before locking the final seam. Repeat for all 4 rolls.

Preheat your air fryer to 200°C (400°F). Arrange the assembled banana split egg rolls in a strict single layer inside the basket, seam-side down to completely lock the envelope against heavy air currents. Spray all sides generously with cooking oil spray until the dry starches appear uniformly translucent.

Air fry at 200°C (400°F) for 7–8 minutes. Pull the basket out at the 4-minute mark to carefully rotate each egg roll 180 degrees, allowing the intense dry air currents to dehydrate and blister the pastry shell evenly on all sides.

While they blast, stir the vanilla extract into the melted butter in a shallow bowl. The absolute second the egg rolls emerge with a rigid, blistered bronze armor, brush them with the vanilla butter and roll immediately through the graham cracker dust shield. Serve roaring hot with a scoop of cool vanilla ice cream!