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INGREDIENTS:

The classic appetizer
-incorporates
and luscious ingredients for
- a terr
dessert from ObaChine in
-Beverly Hi
Epicurious

DIRECTIONS:

For sauce
1 cup sugar
1/2 cup water
3/4 cup whipping cream
1 1/2 tablespoons dark rum
For Rolls
12 spring roll wrappers
3 small bananas, peeled, quartered lengthwise, trimmed to 4 inches
1/4 cup toffee bits (such as Skor)
1/4 cup finely chopped toasted walnuts
Vegetable oil (for deep-frying)
Powdered sugar
Chinese five-spice powder

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.
Mix in rum. (Can be made 1 day ahead. Chill. Before serving, rewarm 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 375øF. 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. Sprinkle with
five-spice powder. Drizzle caramel sauce around rolls and serve.

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