Banana And Mango Spring Rolls With Coconut-Chocolate Ganache Recipe

Name: Banana And Mango Spring Rolls With Coconut-Chocolate Ganache
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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

Servings: persons

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
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

1
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
2
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
3
Pour enough vegetable oil into heavy deep skillet to reach depth of 1 1/2 inches; heat oil to between 360u00b0F and 375u00b0F. 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.
4
Place 1 spring roll on each of 8 plates. Garnish with mint sprigs. Drizzle with coconut-chocolate ganache.

515

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Banana And Mango Spring Rolls With Coconut-Chocolate Ganache falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Banana And Mango Spring Rolls With Coconut-Chocolate Ganache

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