Strawberry Banana Spring Rolls With Caramel Rum Sauce

1. 1

   Make sauce:

2. 2

   Stir sugar and 1/2 cup water in heavy medium saucepan over medium-low heat until sugar dissolves.

3. 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.

4. 4

   Reduce heat to low.

5. 5

   Add cream (mixture will bubble vigorously) and stir until caramel bits dissolve.

6. 6

   Remove from heat and mix in rum.

7. 7

   (Can be made 1 day ahead and chilled. Before serving, rewarm over low heat, stirring occasionally.)

8. 8

   Make the rolls:

9. 9

   Working with one banana at a time, peel, and cut in half.

10. 10

    Take half at a time, and quarter longways.

11. 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.

12. 12

    Sprinkle powdered sugar liberally on the wrapper.

13. 13

    Then lay 1 quarter banana on the wrapper horizontally and then layer strawberry slices across to cover.

14. 14

    Sprinkle a little coconut on the strawberries, and then put another quarter banana on top (like a sandwich).

15. 15

    Fold the wrapper over, then the side corners in and roll up, being careful not to tear it.

16. 16

    Seal with a little egg white.

17. 17

    Keep covered with a lint free towel, and continue with the rest of the banana and strawberries until you have 8 rolls.

18. 18

    Hold in the refrigerator until ready to serve.

* Per serving · 4 servings · Values may vary.