Name: Banana and Mango Spring Rolls with Coconut-Chocolate Ganache
Yield: Makes 8 Servings
Ingredients: 1 (14-ounce) can unsweetened coconut milk; 1/3 cup palm sugar or 1/3 cup (packed) golden brown sugar; 1 1/2 teaspoons ground ginger; 8 ounces semisweet chocolate, chopped; 8 (8-inch) square frozen spring roll pastry wrappers, thawed; 4 small ripe Chinese bananas (dwarf bananas), peeled, halved lengthwise, or 2 regular bananas, peeled, halved lengthwise, then halved crosswise; 2 Champagne mangoes (small orange kidney-shaped mangoes) or 1 regular mango, peeled, pitted, cut lengthwise into 3-inch-long, 1/2-inch-wide strips; 1 egg, beaten to blend; Vegetable oil (preferably grapeseed oil; for frying); Fresh mint sprigs

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