Recipe

Banana And Mango Spring Roll With Coconut-chocolate Ganache Recipe

Add Step-by-Step Photos	Twotong / All my dishes 1 year, 6 months ago This dessert blends the tropical flavors of banana, mango and coconut with the all favorite chocolate. Simply delicious! Prep:15m Cook:30m Servings:8	Twotong
	asian fusion fruity chocolately dessert

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Ingredients

Ganache

1 (14-ounce) can unsweetened coconut milk

1/3 cup (packed) golden brown sugar

1 1/2 teaspoons ground ginger

8 ounces semisweet chocolate, chopped

Spring rolls

8 (8-inch) square spring roll pastry wrappers,

2 ripe bananas, peeled, halved lengthwise, then halved crosswise

1 ripe mango, peeled, pitted, cut lengthwise into 3-inch-long, 1/2-inch-wide strips

1 egg, beaten to blend

Vegetable oil (preferably grapeseed oil; for frying)

Fresh mint sprigs

Directions

For Coconut-chocolate ganache:

Combine coconut milk, palm sugar, and ginger in heavy medium saucepan.

Bring mixture to simmer over medium heat, stirring until sugar dissolves.

Remove from heat. Add chocolate and whisk until mixture is melted and smooth.

(Ganache can be made 1 day ahead. Cover and refrigerate. Before serving, stir over low heat just until pourable)

For spring rolls:

Line baking sheet with parchment paper. Place 1 spring roll wrapper on work surface in diamond shape (1 pointed end toward you and 1 pointed end in opposite direction).

Place 1 banana piece across center of wrapper, then 2 mango strips.

Fold bottom pointed corner of spring roll wrapper up over fruit, then fold in sides over fruit.

Brush unfolded part of spring roll wrapper with beaten egg. Roll up wrapper, enclosing fruit completely. Place on prepared baking sheet.

Repeat with remaining spring roll wrappers, banana halves, mango strips, and beaten egg.

(Spring rolls can be made 4 hours ahead. Cover with plastic wrap and refrigerate.)

Pour enough vegetable oil into heavy deep skillet to reach depth of 1 1/2 inches; heat oil to between 360°F and 375°F.

Working in 2 batches, add spring rolls to hot oil and cook until golden and crisp, turning often, about 3 minutes per batch.

Using slotted spoon, transfer spring rolls to paper towels to drain.

Place 1 spring roll on each of 8 plates. Garnish with mint sprigs. Drizzle with coconut-chocolate ganache

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