Banana And Mango Spring Rolls With Coconut-chocolate Ganache

Image of Banana And Mango Spring Rolls With Coconut-chocolate Ganache, Bon Appetit Magazine
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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

Description

East Meets West In This Dessert Version Of The Spring Roll.

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