CHOCO + PB + BANANA CRISPY ROLLS w a maple + cinnamon greek yogurt dip

1. Prep all ingredients: slice the banana into 1/4ths and set aside. Break dark chocolate into small chunks. 
2. For each roll: Lay a rice paper in water for a few seconds, then remove and lay on a dry plate. 
3. Place 1/4 of a banana slice down on the rice paper, top with about 1 tablespoon of peanut butter, and some dark chocolate. Roll up the rice paper to form a tight roll. Repeat for all four rolls.
4. Heat oil in a large pan, ensuring enough oil to reach about 1/2 up the side of the rolls. Heat to approximately 370 degrees Fahrenheit. 
5. Carefully place the rolls into the hot oil and sizzle for about 3 minutes until browned. Flip and brown for another 3 minutes. 
6. Remove the rolls from the oil and place them on a plate lined with a paper towel to soak up excess grease. 
7. Place the rolls in the fridge for 20 minutes to solidify the peanut butter and chocolate. 
8. While the rolls chill, make the Greek yogurt dip: combine 1/2 cup Greek yogurt, 1 tablespoon maple syrup, and a healthy dash of cinnamon in a bowl. Mix well. 
9. Serve the crispy rolls alongside the maple and cinnamon Greek yogurt dip. Enjoy!