Chef Michael Taus, Zealous, Chicago, IL

Fruit Spring Rolls with Ginger-Chocolate Sauce

Yield: 2 servings


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


  • 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.


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.