Banana Spring Rolls with Coconut Caramel Sauce

MAKES 20, PREP & COOK 1 HOUR

■ ½ cup caster sugar

■ 1½ tblsps ground cinnamon

■ 5 ripe bananas (200g each)

■ 20 sheets frozen spring roll pastry (300g), thawed

■ Vegetable oil, for deep-frying

■ Vanilla ice-cream, to serve

COCONUT CARAMEL SAUCE

■ 1¼ cups firmly packed brown sugar

■ 400ml can coconut milk

1 To make sauce, heat sugar and milk in a large saucepan over a low heat. Stir until sugar is dissolved. Bring to boil. Gently boil, stirring occasionally, for about 10 minutes, or until slightly thickened. Pour into a heatproof jug. Cover with plastic wrap.

2 Combine sugar and cinnamon in a bowl. Set aside ¹⁄³ cup for coating.

3 Peel bananas. Trim ends. Cut each banana in half crossways, then in half lengthways.

4 To make rolls, work with 1 pastry sheet at a time. Place on a clean bench, with 1 corner pointing towards you. Cover remaining sheets with a clean, damp cloth.

5 Brush edges lightly with water. Sprinkle about ½ tsp remaining sugar mixture over pastry. Place a banana piece across the corner closest to you. Fold up same corner to cover banana. Fold in sides, then tightly roll up pastry. Place on a tray. Cover with damp absorbent kitchen paper.

6 Heat enough oil in a large wok, over a medium to high heat, to deep-fry. Add rolls in 4 batches. Deep-fry, turning occasionally, for about 4 minutes, or until golden brown. Remove with a slotted spoon.

7 Drain rolls on absorbent kitchen paper. Roll in reserved sugar mixture.

8 To heat sauce, microwave, uncovered, on High (100%) for about 1 minute, or until hot.

9 Serve warm rolls with sauce and ice-cream.