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1
Make Sauce
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2
Stir sugar and 1/2 c. water in heavy medium saucepan over medium-low heat till sugar dissolves.
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3
Increase heat and boil till syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 12 min.
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4
Reduce heat to low.
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Add in cream (mix will bubble vigorously) and stir till caramel bits dissolve.
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6
Remove from heat.
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7
Fold in rum.
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8
(Can be made 1 day ahead.
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Chill.
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Before serving, rewarm over low heat, stirring occasionally.)
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11
Make Rolls
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12
Arrange 4 spring roll wrappers on work surface (keep remainder covered).
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13
Place 1 banana piece diagonally across 1 corner of each wrapper.
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Brush opposite corner with water.
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15
Drizzle each banana with 1 tsp.
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caramel sauce, 1 tsp.
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toffee bits and 1 tsp.
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walnuts.
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Mix in wrapper corner closest to banana.
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Roll wrapper over banana once, then mix in sides and roll up as for egg roll, pressing ends to seal.
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Repeat filling and rolling remaining wrappers.
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22
(Can be made 2 hrs ahead.
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23
Cover and chill.)
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24
Pour sufficient oil into heavy large saucepan to reach depth of 3 inches.
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25
Heat oil to 3750F.
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26
Working in batches, fry rolls in oil till deep golden, turning frequently, about 3 min per batch.
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27
Using slotted spoon, transfer rolls to paper towels and drain.
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28
Arrange 2 rolls on each plate.
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29
Sift powdered sugar over.
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Sprinkle with five-spice pwdr.
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31
Drizzle caramel sauce around rolls and serve.
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32
This sweet version of spring rolls are from Wolfgang Puck's Obachine restaurant in Beverly Hills.
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33
Altough they are a bit of a fuss to make, you can make it easier for yourself by buying the caramel sauce.
