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INGREDIENTS:

Sauce
1 c sugar
1/2 c water
3/4 c whipping cream
1 1/2 tb dark rum
Rolls
12 won-ton wrappers
3 sm banana; peeled and
quartered
1/4 c toffee bits (like Skor);
-chopped
1/4 c walnuts; toasted and chopped
vegetable oil for deep
-frying
powdered sugar
Chinese five spice powder

DIRECTIONS:

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 3750F. 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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