Peel and mash the bananas. Stir in cinnamon and brown sugar. Unwrap the egg roll wrappers and place one on working counter with a corner facing towards you. Scoop 2 tablespoon of filling towards the bottom ⅔ of the wrapper. Fold over the sides towards the center. Dip finger in a bowl of water and moisten the top edges of the wrapper. Roll up the egg roll towards the top. Place seam side down on a tray lined with parchment paper. Repeat with remaining egg rolls.

Freeze egg rolls for 30 minutes or until firm.

Meanwhile, prepare the salted caramel sauce. Heat sugar and water in a heavy-bottomed medium saucepan over medium-low heat. Let sugar dissolve. Increase the heat and bring to a boil, making sure not to stir the sugar mixture. Boil until the syrup becomes a deep caramel color, about 5 minutes.

Remove the sugar from heat and whisk in the heavy cream. Add the butter and salt and stir until the butter has melted. Transfer the caramel to a bowl and let cool.

Heat frying oil to 350 degrees F.

Carefully drop the egg rolls into the hot oil, frying in batches. Cook until golden brown, about 3 minutes. Remove with a slotted spoon or tongs and transfer to a paper-towel-lined tray. Repeat with remaining egg rolls.

Drizzle salted caramel sauce on the egg rolls and serve with extra sauce on the side.