Banana and Mango Spring Rolls with Coconut-Chocolate Ganache

Name: Banana and Mango Spring Rolls with Coconut-Chocolate Ganache
Ingredients: Ganache; 1 (14-ounce) can unsweetened coconut milk; 1/3 cup palm sugar or 1/3 cup (packed) golden 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 small ripe Chinese bananas (dwarf bananas), peeled, halved lengthwise, or 2 regular bananas, peeled, halved lengthwise, 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); Fresh mint sprigs

Banana and Mango Spring Rolls with Coconut-Chocolate Ganache was pinched from <a href="http://www.epicurious.com/recipes/food/views/Banana-and-Mango-Spring-Rolls-with-Coconut-Chocolate-Ganache-237110" target="_blank">www.epicurious.com.</a>

"East meets West in this dessert version of the spring roll...."

INGREDIENTS

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Ganache

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1 (14-ounce) can unsweetened coconut milk

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1/3 cup palm sugar or 1/3 cup (packed) golden brown sugar

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1 1/2 teaspoons ground ginger

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8 ounces semisweet chocolate, chopped

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Spring rolls

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

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4 small ripe Chinese bananas (dwarf bananas), peeled, halved lengthwise, or 2 regular bananas, peeled, halved lengthwise, 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

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1 egg, beaten to blend

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Vegetable oil (preferably grapeseed oil; for frying)

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Fresh mint sprigs

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