make the Rolls:
two shallow dishes with hot tap water. Soak each wrapper in its
own dish until pliable, about 2 minutes each side. Remove wrappers
from water; pat dry on cutting board with paper towels. Arrange
fruit in center of each wrapper. Fold in tops and bottoms, then
roll up like a burrito. Cover rolls with plastic wrap and refrigerate.
To make the sauce:
Bring cream and gingerroot to boil in small saucepan over medium-low
heat. Remove from heat, steep for 10 minutes. Strain mixture through
fine-meshed sieve or cheesecloth: set aside. Place sugar in saucepan
with 1/4 cup water; stir until blended. Using brush or fingers,
drizzle remaining water down inside of saucepan sides to remove
any clinging sugar crystals. Cover and boil over medium-high heat
for 8 minutes. Remove cover and check color of sauce. It should
be starting to turn a pale gold color. Continue boiling and checking
color until sauce caramelizes, about 8 more minutes. When caramelized
to a rich brown color, remove immediately from heat before sauce
burns. Slowly stir in cream mixture and return to a boil. Stir
in chocolate and reduce heat. Simmer 3 minutes.
Arrange spring rolls on individual serving plates with dipping
sauce on side.
In summer months, use fresh strawberries and raspberries instead
of the banana and pineapple. If you are unable to find rice paper
spring rolls, simply thread the fruit on bamboo skewers.