Strawberry Banana Spring Rolls With Caramel Rum Sauce

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 cup sugar
• 1/2 cup water
• 3/4 cup whipping cream
• 1 1/2 tablespoons dark rum
• 2 large bananas (the straighter the better)
• 8 -10 strawberries, hulled and sliced
• 1/4 cup grated coconut, toasted if you like
• powdered sugar, as needed
• 8 egg roll wraps
• 1 egg

Recipe

• 1 make sauce:.
• 2 stir sugar and 1/2 cup water in heavy medium saucepan over medium-low heat until sugar dissolves.
• 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 reduce heat to low.
• 5 add cream (mixture will bubble vigorously) and stir until caramel bits dissolve.
• 6 remove from heat and mix in rum.
• 7 (can be made 1 day ahead and chilled. before serving, rewarm over low heat, stirring occasionally.)
• 8 make the rolls:.
• 9 working with one banana at a time, peel, and cut in half.
• 10 take half at a time, and quarter longways.
• 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 sprinkle powdered sugar liberally on the wrapper.
• 13 then lay 1 quarter banana on the wrapper horizontally and then layer strawberry slices across to cover.
• 14 sprinkle a little coconut on the strawberries, and then put another quarter banana on top (like a sandwich).
• 15 fold the wrapper over, then the side corners in and roll up, being careful not to tear it.
• 16 seal with a little egg .
• 17 keep covered with a lint free towel, and continue with the rest of the banana and strawberries until you have 8 rolls.
• 18 hold in the refrigerator until ready to serve.