Nutty Banana Spring Rolls with Chocolate Wasabi Fondue

Creator: Peter Halferty, Texas
Servings: 24 Spring Rolls
Adventure Ingredients: Wasabi

For the spring rolls:

• 3 ripe bananas, cut into small pieces
• 1 tablespoon lemon juice
• 1/2 cup cashews, toasted and chopped into small pieces
• 3 tablespoons sweet basil leaves
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 6 spring roll wrappers, quartered into squares
• 3 egg yolks
• 2 tablespoons water
• canola oil or vegetable oil, for frying

For the Chocolate Wasabi Fondue:

• 3 cups sake or apple cider
• 9.7oz Scharffen Berger® 62% Cacao Semisweet Dark Chocolate, chopped into small pieces
• 1½ cups heavy cream
• 2 tablespoons prepared wasabi paste
• sugar to taste, optional

Spring Rolls:

In the food processor, pulse together the bananas, lemon juice, cashew nuts, basil, sugar, and salt, until it forms a chunky puree. Transfer to a bowl.

Place a small square wrapper on the cutting board diagonally (like a diamond). Mix together the egg yolks and water until homogenous. Lightly brush the wrapper with the egg yolk.

Spoon about ½ teaspoon of the banana mixture on the wrapper below the middle of the wrapper. Carefully fold in the two sides, parallel to each other and press down gently. Take the bottom edge and fold it over the mixture and continue to roll to make a spring roll. Place the spring roll on a parchment lined sheet tray. Repeat the procedure above until you have used all of the spring roll wrappers.

Heat the oil in a deep pot to 350 degrees. Fry the egg rolls in small batches until crisp and golden brown. Drain on paper towels. Serve immediately with the chocolate wasabi fondue.

Chocolate Wasabi Fondue:

Reduce the sake or cider in a medium pot over high heat until there is only a 1/3 cup remaining.

Melt the chocolate over a water bath on medium heat. While the chocolate is melting, heat the heavy cream until it begins to simmer. Remove from heat.

Ladle a quarter of the heavy cream into the melted chocolate while stirring with a small rubber spatula. The chocolate will look like it is breaking. Continue to ladle the cream into the mixture one quarter at a time until it begins to emulsify. Once it has emulsified, stir in the sake reduction and the wasabi paste. If a looser texture is desired, add more heated cream.

Preparation:

Place fondue sauce in a bowl and serve immediately with nutty banana spring rolls.