Banana and Chcocolate Spring Rolls
Description
Any chocolate and banana lovers out there? If you are anything like me, you will love these
Ingredients
- 10 sheets of spring roll wrappers thawed if frozen
- 5 bananas roughly sliced
- 150 g. /5 oz. white chocolate chips or chunks
- 150 g. /5 oz. semisweet chocolate chips or chunks
For the flour paste:
- ¼ cup flour
- ¼ cup water
For the chocolate ganache:
- 150 g. /5 oz. semisweet chocolate
- ½ cup heavy cream
- 1 tablespoon sugar
- 1 teaspoon butter
- 4 cups canola oil for deep frying
Instructions
- In a small bowl, whisk the flour paste ingredients.
- To prepare the chocolate ganache: Add the heavy cream, semisweet chocolate, sugar and butter to a saucepan and place over medium heat. Whisk constantly incorporating the melted chocolate with the cream. Set aside to cool down.
- Open the spring roll wrapper package. Cover immediately with a towel (the sheets will dry out quickly if left uncovered).
- Spread one spring roll sheet, one at a time, on a plate. With your index finger, wet the edges with the flour paste.
- Spread three banana slices in a line horizontally to the bottom edge of the pastry.
- Add one tablespoon of white chocolate chips over the banana slices.
- Add another tablespoon of semisweet chocolate chips over the bananas.
- Tuck in the edges of the spring roll sheet, roll up until you reach the top, then seal.
- In a deep fryer, heat oil to an adequate frying temperature. Fry the rolls in batches to golden.
- Drain on a paper towels.
- Drizzle chocolate ganache on top of the rolls and serve with ice cream if desired.
Notes
For optimal results, freeze the rolls for 2 hours before frying (this will prevent the chocolate from leaking when exposed to high temperature).
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