Strawberry Banana Spring Rolls With Caramel Rum Sauce
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
4
ingredients
-
For sauce
- 1 cup sugar
- 1⁄2 cup water
- 3⁄4 cup whipping cream
- 1 1⁄2 tablespoons dark rum
-
For rolls
- 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 white
directions
-
Make sauce:
- Stir sugar and 1/2 cup water in heavy medium saucepan over medium-low heat until sugar dissolves.
- 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.
- Reduce heat to low.
- Add cream (mixture will bubble vigorously) and stir until caramel bits dissolve.
- Remove from heat and mix in rum.
- (Can be made 1 day ahead and chilled. Before serving, rewarm over low heat, stirring occasionally.)
-
Make the rolls:
- Working with one banana at a time, peel, and cut in half.
- Take half at a time, and quarter longways.
- Lay a spring roll wrapper with a point facing you, keeping the rest covered with a damp towel to prevent them from drying out.
- Sprinkle powdered sugar liberally on the wrapper.
- Then lay 1 quarter banana on the wrapper horizontally and then layer strawberry slices across to cover.
- Sprinkle a little coconut on the strawberries, and then put another quarter banana on top (like a sandwich).
- Fold the wrapper over, then the side corners in and roll up, being careful not to tear it.
- Seal with a little egg white.
- Keep covered with a lint free towel, and continue with the rest of the banana and strawberries until you have 8 rolls.
- Hold in the refrigerator until ready to serve.
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RECIPE SUBMITTED BY
Mimi22
Kingston, Tennessee