Strawberry Banana Spring Rolls With Caramel Rum Sauce

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READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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