Banana Spring Rolls with Coconut Caramel Sauce

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.