½ cup caster sugar
1½ tblsps ground cinnamon
5 ripe bananas (200g each)
20 sheets frozen spring roll pastry (300g), thawed
1 tblsp water
Vegetable oil, for deep-frying
Vanilla ice-cream, to serve
COCONUT CARAMEL SAUCE
1¼ cups brown sugar, firmly packed
400ml can coconut milk
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.
Combine sugar and cinnamon in a bowl. Set aside ¹⁄ ³ cup for coating.
Peel bananas. Trim ends. Cut each banana in half crossways, then in half lengthways.
To make rolls, work with one pastry sheet at a time. Place on a clean bench, with one corner pointing towards you. Cover remaining sheets with a clean, damp cloth.
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.
Heat enough oil in a large wok, over a medium to high heat, to deep-fry. Add rolls in four batches. Deep-fry, turning occasionally, for about 4 minutes, or until golden brown. Remove with a slotted spoon.
Drain rolls on absorbent kitchen paper. Roll in reserved sugar mixture.
To heat sauce, microwave, uncovered, on High (100 per cent) for about 1 minute, or until hot.
Serve warm rolls with sauce and ice-cream.