These Banana Spring Rolls with Coconut Caramel Sauce are simply to die for

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 mins, or until slightly thickened. Pour into a heatproof jug. Cover.

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.

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. Cover with paper towel.

Heat enough oil in a large wok to deep-fry over a medium-high heat. Deep-fry rolls in four batches, turning occasionally, for about 4 mins, or until golden brown. Remove with a slotted spoon. Drain on paper towel. Roll in reserved sugar mixture.

To heat sauce, microwave, uncovered, on High for about 1 min, or until hot.

Serve warm rolls with sauce and ice-cream.