Beat egg or if you are out of eggs make a cornstarch slurry. To make a cornstarch slurry, add 1 tablespoon of cornstarch with 2 teaspoon of water and stir. The goal texture for your cornstarch paste is to have the consistency of white school glue. Either the beaten egg or prepared cornstarch paste will be used to seal banana spring rolls. Set aside.
Peel bananas and slice into 4 long sections. First cut the banana in half and then cut each banana lengthwise. If using small Thai egg bananas, cut in half lengthwise.
Dip bananas slices in fresh lime juice (or other citrus) to prevent oxidations and browning.
Open package of spring rolls and cover with a damp tea cloth to prevent them from drying out.
Lay a single spring roll wrapper on an angle and lay the banana slice across one of the corners and roll over once
Add a drop of egg or cornstarch slurry to the edges to help seal.
Fold one side of the spring roll over the sliced banana and press to seal.
Then, fold over the other side of the spring roll wrapper over the slice banana and seal.
Finally, roll the banana up in the spring roll like a tortilla and press to seal. Add a dab more of beaten egg or cornstarch paste as needed to help seal.
Preheat air fryer to 400 degrees F (204 degrees C) while you spray the banana spring rolls with a light oil spray on both sides.
Air fry banana spring rolls seal side down for 12 to 14 minutes or until golden brown and crispy. As every air fryer is slightly different, please start assessing your banana roll ups at the 10-minute mark. If golden brown they are done, if not add a couple minutes at a time until golden brown and crispy.
Serve with Homemade Coconut Whipped Topping, if desired, and enjoy while hot.