Banana spring rolls with caramel sauce

Preparation – 20 minutes

Heat the sugar and water in a small saucepan over a low heat. Do not stir, wait until all the water has dissolved and the sugar is beginning to turn brown.

Add the double cream and mix well to make a luscious caramel sauce. Be careful because the caramel will be extremely hot.

Place a spring roll wrapper on the work surface, with 1 tip pointing upwards/away from you. Peel the mini bananas; it is easiest to peel from the bottom and not from the stem as the bananas are so small. Place a baby banana in the middle of a spring roll wrapper and fold the pastry inwards, using a little water to seal the spring roll wrapper. Repeat this step for the remaining bananas.

Finishing the banana spring roll – 5 minutes

Heat sunflower oil in a deep fryer, or in a frying pan with a thick base, to 180 degrees Celsius.

Fry the banana spring rolls for 3 to 4 minutes until golden brown. Do not fry too many banana spring rolls at the same time as you will risk them sticking together.

Serve with the caramel sauce and, if you like, some homemade caramel ice cream. Enjoy!