Banana And Mango Spring Rolls With Coconut-Chocolate Ganache
Serves: 3
Terry Wiza
1 January 1970
Based on User reviews:
48
Spice
43
Sweetness
53
Sourness
43
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Palm Sugar1.5 tsps
Ground GingerDirections:
1
For ganache: Combine coconut milk, palm sugar, and ginger in heavy medium saucepan
2
Bring mixture to simmer over medium heat, stirring until sugar dissolves
3
Remove from heat
4
Add chocolate and whisk until mixture is melted and smooth
5
DO AHEAD Ganache can be made 1 day ahead
6
Cover and refrigerate
7
Before serving, stir over low heat just until pourable
8
Combine coconut milk, palm sugar, and ginger in heavy medium saucepan
9
Bring mixture to simmer over medium heat, stirring until sugar dissolves
10
Remove from heat
11
Add chocolate and whisk until mixture is melted and smooth
12
DO AHEAD Ganache can be made 1 day ahead
13
Cover and refrigerate
14
Before serving, stir over low heat just until pourable
15
For spring rolls: Line baking sheet with parchment paper
16
Place 1 spring roll wrapper on work surface in diamond shape (1 pointed end toward you and 1 pointed end in opposite direction)
17
Place 1 banana piece across center of wrapper, then 2 mango strips
18
Fold bottom pointed corner of spring roll wrapper up over fruit, then fold in sides over fruit
19
Brush unfolded part of spring roll wrapper with beaten egg
20
Roll up wrapper, enclosing fruit completely
21
Place on prepared baking sheet
22
Repeat with remaining spring roll wrappers, banana halves, mango strips, and beaten egg
23
DO AHEAD Spring rolls can be made 4 hours ahead
24
Cover with plastic wrap and refrigerate
25
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
26
Working in 2 batches, add spring rolls to hot oil and cook until golden and crisp, turning often, about 3 minutes per batch
27
Using slotted spoon, transfer spring rolls to paper towels to drain
28
Line baking sheet with parchment paper
29
Place 1 spring roll wrapper on work surface in diamond shape (1 pointed end toward you and 1 pointed end in opposite direction)
30
Place 1 banana piece across center of wrapper, then 2 mango strips
31
Fold bottom pointed corner of spring roll wrapper up over fruit, then fold in sides over fruit
32
Brush unfolded part of spring roll wrapper with beaten egg
33
Roll up wrapper, enclosing fruit completely
34
Place on prepared baking sheet
35
Repeat with remaining spring roll wrappers, banana halves, mango strips, and beaten egg
36
DO AHEAD Spring rolls can be made 4 hours ahead
37
Cover with plastic wrap and refrigerate
38
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
39
Working in 2 batches, add spring rolls to hot oil and cook until golden and crisp, turning often, about 3 minutes per batch
40
Using slotted spoon, transfer spring rolls to paper towels to drain
41
Place 1 spring roll on each of 8 plates
42
Garnish with mint sprigs
43
Drizzle with coconut-chocolate ganache
44
Place 1 spring roll on each of 8 plates
45
Garnish with mint sprigs
46
Drizzle with coconut-chocolate ganache