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Ingredients
- For sauce:
- 1 C. sugar
- ½ C. water
- 3/4 C. whipping cream
- 1 ½ T. dark rum
- For Rolls:
- 12 spring roll wrappers
- 3 small bananas, peeled, quartered
- lengthwise, trimmed to 4 in.
- 1/4 C. toffee bits (such as Skor)
- 1/4 C. finely chopped toasted walnuts
- Vegetable oil (for deep-frying)
- Powdered sugar
- Chinese five-spice powder
- Make Sauce:
- ●Stir sugar and ½ 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.
- ●Mix in rum.
- ●(This can be made 1 day ahead. Chill. Before serving re-warm over low heat, stirring occasionally.)
- Make Rolls:
- ●Arrange 4 spring roll wrappers on work surface (keep remainder covered).
- ●Place 1 banana piece diagonally across 1 corner of each wrapper. Brush opposite corner with water.
- ●Drizzle each banana with 1 teaspoon caramel sauce, 1 teaspoon toffee bits and 1 teaspoon walnuts.
- ●Fold in wrapper corner closest to banana. Roll wrapper over banana once, then fold in sides and roll up as for egg roll, pressing ends to seal.
- ●Repeat filling and rolling remaining wrappers.
- (Can be made 2 hours ahead. Cover and chill.)
- ●Pour enough oil into heavy large saucepan to reach depth of 3 inches. Heat oil to 375 degrees.
- ●Working in batches, fry rolls in oil until deep golden brown, turning frequently, about 3 minutes per batch.
- ●Using slotted spoon, transfer rolls to paper towels and drain.
- ●Arrange 2 rolls on each plate and sift powdered sugar over them. Sprinkle with five-spice powder. Drizzle caramel sauce around rolls and serve.
Details
Servings 6
Preparation
Step 1
●Serve warm.
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