Peel the ripe bananas and cut them into quarters to make 12 pieces.

Melt the butter in a medium skillet over medium-low heat. Stir in brown sugar and cinnamon, then add banana pieces and cook until golden brown.

Combine coconut milk, granulated sugar, cornstarch mixed with a splash of water, and salt in a pot. Heat, stirring until it thickens.

Soak a rice paper sheet in warm water until pliable, then place it on a surface. Add three banana pieces and sesame seeds, fold and roll it tightly.

Heat oil in a frying pan and fry the rolls until crisp and golden brown, about 4-5 minutes on each side.

Serve the rolls on a platter with warm coconut sauce on the side for dipping.