Strawberry Banana Spring Rolls With Caramel Rum Sauce

For Sauce: Stir sugar and 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.

For 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.

Pour enough oil into heavy large saucepan to reach depth of 3 inches. Heat oil to 375 degrees F.

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. Sift powdered sugar over. Drizzle caramel sauce around rolls and serve.