Lay an egg roll wrapper on a work surface in a diamond orientation. Spread 1 tablespoon of peanut butter across the center, leaving at least 1/2 inch bare at all edges.

Place a banana half across the peanut butter. Brush all four edges of the wrapper with water.

Fold the bottom corner up over the banana, fold in the left and right corners, then roll upward tightly and press to seal. Repeat with remaining wrappers.

Arrange the egg rolls seam-side down in a single layer in the basket, leaving space between each. Spray the tops lightly with oil.

Air fry at 350°F for 8 to 10 minutes, flipping halfway through, until deep golden brown and crisp. Cook in batches as needed.

Rest 2 to 3 minutes before serving — the filling is very hot. Dust with powdered sugar and serve warm with caramel or chocolate sauce.