Banana and Mango Spring Rolls with Coconut-Chocolate Ganache

I highly recommend these decadent, amazing, fantastic treats. I was first introduced to the dessert egg roll in Morocco, where I became close friends with the chef at an Asian restaurant (shout out to Michael). During my time there, I was not only fed copious amounts of - free! - delicious food, but had the chance to learn some of his techniques and recipes. And while I did not master the art of noodle making, I did learn some really great recipes which I will continue to share with you.

When I came across this do-able, epicurious version of one of my favorite Moroccan indulgences, I immediately ran to the store to start my dessert adventure. It's an innovative recipe that will definitely impress and satisfy your guests. Takes time, but totally worth it!

Ingredients:
Ganache

1 (14-ounce) can unsweetened coconut milk  
1/3 cup brown sugar  
1 1/2 teaspoons ground ginger  
8 ounces semisweet chocolate, chopped

Spring rolls 
8 (8-inch) square frozen spring roll pastry wrappers, thawed  
4 ripe Chinese bananas (dwarf bananas), peeled and halved lengthwise, 
or 2 regular bananas, peeled, halved lengthwise and then halved crosswise  
2 Champagne mangoes (small orange kidney-shaped mangoes) or 1 regular 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)

Directions:

For ganache:
Combine coconut milk, 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)

 

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)

Frying and Assembly: 

Pour vegetable oil into heavy deep skillet to a depth of about 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

8 servings 

photo courtesy of epicurious.com