posted by Marlen 08-24-100 3:50 AM
Banana Egg Rolls with Chocolate Ginger Sauce
6 Servings
2 Cups Sugar
1 Tbl. Chinese 5-Spice
12 Lady Finger Bananas
1 Pkg. Egg Roll Wrappers
1 Egg, Beaten
Vegetable Oil for Deep Frying
Bittersweet Chocolate Ginger Sauce
Combine sugar and Chinese 5-spice in a small bowl. Peel bananas and roll in sugar to coat. Lay 12 egg roll wrappers out on a cutting board. Combine beaten egg with 2 teaspoons of water and beat together. Using a pastry brush, lightly brush the four edges of the egg roll wrappers with the egg wash.
Place a banana about 2 inches above the bottom edge of an egg roll wrapper. Roll bottom edge of wrapper over the banana and fold in the left and right sides so that the wrapper tapers slightly as it extends away from you. Brush the exposed edges of the wrapper with egg wash and roll banana in wrapper tightly away from you. Place on a tray and set aside until ready to fry.
Carefully drop egg rolls into preheated 375 degree oil. Fry until medium golden brown, about 2-3 minutes. Remove from oil and drain on absorbent paper. Roll egg rolls in remaining spiced sugar to coat. Serve with Vanilla Ice Cream and Chocolate Ginger Sauce.
Bittersweet Chocolate Ginger Sauce
Yield: 1 cup
1/2 Cup Heavy Whipping Cream
3/4 Cup Sugar
2 Tbl. crystallized Ginger, Finely Chopped
2 oz. Chocolate
2 oz. Butter
2 Egg Yolks
1 tsp. Vanilla Extract
2 Tbl. Rum
Combine cream, sugar, and ginger in a heavy saucepan. Cook over medium heat, stirring constantly, until mixture starts to simmer. Remove from heat and allow to steep and infuse the milk with the ginger for about 20 minutes. Return to stove and bring back to a simmer.
Add chocolate and butter. Cook over low heat, stirring until smooth,about 5 minutes.
In a small bowl, lightly beat the egg yolks. Stir in a few spoonfulls of the chocolate mixture. Add the egg mixture to the chocolate mixture in the saucepan, stirring constantly. Stir in the vanilla and rum until well blended.