Banana and Mango Spring Rolls with Coconut-Chocolate Ganache


Ingredients in this Recipe

  • 1 (14 ounce) can unsweetened coconut milk
  • 1 1/2 teaspoons ground ginger
  • 1 egg, beaten to blend
  • 1/3 cup palm sugar or 1/3 cup (packed) golden brown sugar
  • 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
  • 4 small ripe Chinese bananas (dwarf bananas), peeled, halved lengthwise, or 2 regular bananas, peeled, halved lengthwise, then halved crosswise
  • 8 ounces semisweet chocolate, chopped
  • Fresh mint sprigs
  • Vegetable oil (preferably grapeseed oil; for frying)

Recipe Preparation

See Full Recipe at Epicurious


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