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1
Stir sugar and 1/2 cup water in heavy medium saucepan over medium-low heat until sugar dissolves.
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2
Increase heat and boil until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 12 minutes.
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3
Reduce heat to low.
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4
Add cream (mixture will bubble vigorously) and stir until caramel bits dissolve.
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5
Remove from heat.
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6
Mix in rum.
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7
(Can be made 1 day ahead.
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8
Chill.
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9
Before serving, rewarm over low heat, stirring occasionally.)
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10
Arrange 4 spring roll wrappers on work surface (keep remainder covered).
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11
Place 1 banana piece diagonally across 1 corner of each wrapper.
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12
Brush opposite corner with water.
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13
Drizzle each banana with 1 teaspoon caramel sauce, 1 teaspoon toffee bits and 1 teaspoon walnuts.
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14
Fold in wrapper corner closest to banana.
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15
Roll wrapper over banana once, then fold in sides and roll up as for egg roll, pressing ends to seal.
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16
Repeat filling and rolling remaining wrappers.
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17
(Can be made 2 hours ahead.
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18
Cover and chill.)
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19
Pour enough oil into heavy large saucepan to reach depth of 3 inches.
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20
Heat oil to 375F.
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21
Working in batches, fry rolls in oil until deep golden brown, turning frequently, about 3 minutes per batch.
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22
Using slotted spoon, transfer rolls to paper towels and drain.
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23
Arrange 2 rolls on each plate.
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24
Sift powdered sugar over.
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25
Sprinkle with five-spice powder.
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26
Drizzle caramel sauce around rolls and serve.
