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 Tbsp  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: <> 
(ID: 1118) Mirror: Tue, Oct 4, 2005

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