Lay out the 4 egg rolls wrappers with one corner pointed towards you.
Spread approximately a 1/2 tablespoon of peanut butter onto the center each egg roll wrapper. Top the peanut butter with 1/2 of a banana.
Drizzle each banana with a teaspoon of honey and add a pinch of cinnamon.
To wrap, fold the bottom corner up over the banana, and tuck any extra under the banana.
Use a silicone brush and water to dampen the remaining edges of the wrapper, then fold both sides in towards the center.
Fold the top corner down and press everything together lightly to ensure a good seal.
Fill a large skillet with enough oil that it is as high as half of an egg roll. Heat the oil on medium. Once a few drops of water sprinkled onto the oil sizzle, the oil is hot enough.
Carefully add the egg rolls and fry, undisturbed, for about 1-2 minutes or until the bottom is golden brown.
Gently flip the egg rolls over and fry an additional 1-2 minutes, then remove to a paper towel lined plate to cool.
Serve warm or at room temperature.