Chef Michael Taus, Zealous, Chicago, IL


Fruit Spring Rolls with Ginger-Chocolate Sauce

Yield: 2 servings

Rolls:

  • 2 rice paper spring roll wrappers
  • 1 mango, peeled and sliced
  • 8 banana slices
  • 4 chunks canned pineapple
  • 1 kiwifruit, peeled and sliced

Sauce:

  • cup cream
  • 1 tablespoon minced fresh gingerroot
  • 1 cups sugar
  • 1/2 cup water
  • 2 ounces semisweet chocolate, chopped
To make the Rolls:
Fill 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.

To serve:

Arrange spring rolls on individual serving plates with dipping sauce on side.

Note:

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.