For the lumpia

Cut each banana in half lengthwise

Place a banana half about 2 inches from one corner of a spring roll wrapper. Sprinkle about 1 teaspoon of brown sugar over the banana.

Fold the corner over the banana then fold in the sides. Continue rolling toward the opposite corner. Seal the corner with a little water.*

Heat oil in a deep fryer or saucepan to 350 degrees F. Fry the lumpia in batches in the hot oil until golden brown, about 4-5 minutes. Place on a paper-towel lined sheet pan to cool.

Serve warm with coconut caramel sauce.

For the coconut caramel sauce

Place the coconut milk, brown sugar, and salt in a medium saucepan. Bring to a boil then reduce heat to simmer.

Let simmer until the liquid reduces by half, about 15-20 minutes, stirring occasionally. You want to stop the cooking before it gets to the desired consistency as it will thicken as it cools.

Remove from heat and stir in the vanilla. Let cool to room temperature then serve with lumpia or store in the refrigerator.