1. Place bananas, essence, chocolate, coconut and sugar in a medium bowl. Stir to combine.
2. Lay one pastry wrapper on a flat surface, with one corner pointing towards you. Cover remaining wrappers with a clean, damp cloth. Brush edges of wrapper with egg white. Place ¼ cup banana mixture in corner of wrapper. Roll up wrapper, from corner, folding in edges to enclose filling.
3. Place banana spring roll on an oven tray lined with baking paper. Repeat with remaining wrappers and banana mixture. Brush rolls with butter.
4. Cook in a very hot oven (220C) for 15 minutes, or until golden brown.
5. Meanwhile, to make caramel sauce, combine all ingredients in a small saucepan. Stir over a low heat until Jersey Caramels are melted and mixture is smooth. Allow to cool for 10 minutes before serving.
6. Dust spring rolls with sifted icing sugar. Serve with caramel sauce and ice-cream.

Tip: If time is short, bottled caramel or chocolate topping can be substituted for the caramel sauce. Banana spring rolls are best made just before serving.