Strawberry Banana Spring Rolls With Caramel Rum Sauce

4 servings
1 hour 30 mins prep

The rolls can be done several hours ahead of time and the sauce can be
done the day before and reheated, if you like. You should use spring
roll wrappers for this. I'm not sure if an egg roll wrapper is the same.

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

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 carefull 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.

Source: <http://www.recipezaar.com/121791>

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