5tablespoonsunsalted buttersliced into tablespoons, room temperature
3/4cupheavy whipping cream
1teaspooncinnamon
1teaspoonvanilla extract
1/4-1/2teaspoonsaltto taste
Instructions
For the Carmel Sauce
In a medium saucepan set over medium-high heat, combine the sugar with 1/4 cup cold water and stir to combine. Cook, without stirring, until the sugar has turned a deep amber hue, approximately 10 to 12 minutes.
Once the liquid turns amber, add the butter and stir until it’s melted. Slowly add the heavy whipping cream, stirring constantly. It will bubble up as you add it to the mixture. Turn off the heat and then stir in the cinnamon, vanilla, and salt. Stir until smooth and set aside to cool.
For the Paste
Combine ingredients and whisk smooth.
For the Rolls
Slice the banana in half so you have two short pieces. You should be able to make 8 spring rolls with 4 bananas.
Lay a spring roll/wonton wrapper on a clean, dry surface. place a piece of banana on the edge of the wrapper, sprinkle about a tablespoon of sugar on it and a generous sprinkle of cinnamon (about 1/4 teaspoon), roll up the bananas, tucking in the ends of the wrapper, brush the paste alongside the edge of the wrapper with the flour paste and seal. Repeat with the remaining spring rolls.
Heat about an inch of oil in a medium frying pan over high heat. Cook the spring rolls for 1-2 minutes on each side until golden brown and crisp. Drain on paper towels.
Assembly
Drizzle plate with caramel sauce, slice rolls on bias, and serve with plain whipped cream or ice cream.