These sweet crispy spring rolls are excellent with mango, vanilla or caramel ice cream or whipped cream. Use the best-quality chocolate, such as Lindt, Callebaut or Valrhona. Sprinkle any extra chocolate and cashews over top.
Ingredients
- 2 oz (60 g) bittersweet chocolate
- 1 oz (30 g) milk chocolate
- 3 bananas, peeled
- Six 5-inch (12 cm) egg roll wrappers
- 1/2 cup (125 mL) finely chopped roasted unsalted cashews
- 1 egg, lightly beaten
- 2 cups (500 mL) vegetable oil
- 1 tbsp (15 mL) icing sugar
Steps
- Using food processor or on cutting board, chop bittersweet and milk chocolate finely; mix together in bowl. Cut bananas in half, crosswise, then in half lengthwise; set aside.
- With rolling pin, roll out egg roll wrappers thinly to make 7-inch (18 cm) square. Lay one wrapper on work surface; cover remaining wrappers with plastic wrap to prevent drying out.
- Starting at 1 corner, lay 1 banana quarter, crosswise across bottom third of wrapper. Sprinkle with heaping teaspoon (5 mL) each of the cashews and chocolate mixture. Repeat with banana, cashews and chocolate. Brush edges of wrapper with egg. Roll up, tucking in sides and pressing to seal seams; set aside. Repeat with remaining wrappers, bananas, cashews and chocolate. (Make-ahead: Refrigerate for up to 6 hours.)
- In deep fryer or wok, heat oil to 325°F (160°C) or until bubbles form immediately around wooden spoon inserted into pan; fry spring rolls, turning once, until golden and crispy, about 90 seconds. Remove with slotted spoon to paper towel-lined plate to drain. Sprinkle with icing sugar.
