Decadent Dessert Spring Rolls
With an American Twist
In the Philippines, dessert Spring Rolls might contain bits of Banana or Jackfruit. This version, which uses Chocolate and Cocoa, is adapted from a dessert Jennifer Aranas served in the former Rambutan Restaurant and has strong Fusion elements. This recipe makes 8 dessert Spring Rolls
Banana Chocolate Spring Rolls
Banana Chocolate Spring Roll
2 medium Bananas
Eight Spring Roll Wrappers, 7½ inches
1 Egg White, lightly beaten
32 Semisweet Chocolate Chips
8 teaspoons shredded sweetened Coconut
Vegetable Oil for frying
Confectioner’s Sugar and Cocoa fr dusting
First cut each Banna in half lengthwise and then cut each piece in half crosswise.
Using one Spring Roll Wrapper at a time, lay the wrapper on a flat surface. Lightly brush the edges with the beaten Egg White.
Place quarter Banana 2 inches from the top of the wrapper and top it with 4 Chocolate Chips and a teaspoon of Coconut. Fold the bottom edges over the filling and roll up, making a complete turn. Fold the bottom edge over the filling and then fold in the sides to make a tight cylinder. Repeat with the rest of the ingredients to make a total of 8 rolls.
In a medium saucepan, heat about 2 inches of Vegetable Oil to about 350 degrees Fahrenheit. Put in 2 Spring Rolls t a time and fry until golden brown. It takes about a minute per side.
Fry the rest of the Spring Rolls/ Drain them on paper. Dust with a mixture of Confectioner’s Sugar and Cocoa and serve.
The dessert is rich but if you limit the quantities to one or at most two rolls per person, it should have less calories than many Western desserts popular these days, which often combine an ice cream, a biscuit or cookie and a sweet sauce. The key is portion size – in moderation this can still be a healthy ending to an Asian or Western meal.