Heat the oil to 365º in the deep fryer or skillet.
Slice the banana into quarters and wrap each quarter in a spring roll wrapper—fold the edges in, then roll up.
Place the wrapped bananas, flap side down, into heated oil and fry until crispy (about 1 minute).
Remove from heat and place them in a paper bag containing the granulated sugar and give the bag a shake to coat fried bananas.
Heat 1 cup of caramel sauce until it begins bubbling.
Add the rum and heat the mixture enough so it’s warm all the way through (it will bubble up and get foamy). Be careful as the mixture is extremely hot.