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1
Make sauce:
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2
Stir sugar and 1/2 cup water in heavy medium saucepan over medium-low heat until sugar dissolves.
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3
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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4
Reduce heat to low.
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5
Add cream (mixture will bubble vigorously) and stir until caramel bits dissolve.
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6
Remove from heat and mix in rum.
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7
(Can be made 1 day ahead and chilled. Before serving, rewarm over low heat, stirring occasionally.)
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8
Make the rolls:
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9
Working with one banana at a time, peel, and cut in half.
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10
Take half at a time, and quarter longways.
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11
Lay a spring roll wrapper with a point facing you, keeping the rest covered with a damp towel to prevent them from drying out.
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12
Sprinkle powdered sugar liberally on the wrapper.
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13
Then lay 1 quarter banana on the wrapper horizontally and then layer strawberry slices across to cover.
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14
Sprinkle a little coconut on the strawberries, and then put another quarter banana on top (like a sandwich).
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15
Fold the wrapper over, then the side corners in and roll up, being careful not to tear it.
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16
Seal with a little egg white.
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17
Keep covered with a lint free towel, and continue with the rest of the banana and strawberries until you have 8 rolls.
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18
Hold in the refrigerator until ready to serve.
