Banana And Mango Spring Rolls With Coconut Chocolate Ganache Recipes

Steps:

• For 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. DO AHEAD 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. DO AHEAD 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.

Steps:

• For the chocolate sauce mix in a medium size bowl the chocolate syrup with the peanut butter and chile powder. Place the water in a flat cake pan large enough to lay the rice paper sheets flat. Lay out 2 paper towels side by side. Soak rice paper sheets 2 at a time in the water for 1 minute then transfer to the paper towels with the sheets overlapping 30 percent. Cover with paper towels and continue until you have 8 sets of two-rice paper circles. In the center of the bottom 1/3 of the rice paper place 2 pieces of banana and liberally drizzle and sprinkle chocolate sauce, peanuts and coconut over the bananas. Fold over the edges and snugly roll them up in the shape of egg rolls. Place them seam side down on a plate and continue until you have 8 spring rolls. Serve them cut in 1/2 or whole.

Steps:

• Preheat the oil in a deep-fryer or large cast-iron skillet to 375 degrees F (190 degrees C).
• Peel bananas, and slice them in half lengthwise, then crosswise into fourths. Place one piece of banana diagonally across the corner of a spring roll wrapper, and sprinkle with brown sugar to taste. Roll from the corner to the center, then fold top and bottom corners in, and continue rolling. Dip your finger in water and brush the last edge to seal. Repeat with remaining banana pieces.
• Fry a few banana rolls at a time in the hot oil until evenly browned. Remove to paper towels to drain. Serve hot or cold.