On Sunday night I was invited to a singles cooking class at Sur La Table. The event was put on by Parties That Cook, a company that promotes team building partnerships through cooking. After a quick lesson, where the chef taught us basic cooking skills, we broke into 7 groups, each one assigned to a different portion of the meal. My group was evenly paired, two boys and two gals - one of the boys later confessed that he had determined he would be in whatever group I was in - and we were in charge of making dessert: banana and mango spring rolls with caramel-rum dipping sauce. Sound difficult? It's not! You can put this divine, tropical dessert together in no time. Look at the recipe, and a gallery of pics from the event, just read more
Banana & Mango Spring Rolls With Caramel-Rum Dipping Sauce
From Parties That Cook
2 Tablespoons butter
3 Tablespoons brown sugar
1 teaspoon fresh minced ginger
1/4 cup rum
3/4 teaspoons kosher salt
4 bananas, peeled, halved lengthwise from top to bottom, then cut into a 1/2-inch dice
1 mango, peeled, pitted, cut lengthwise from top to bottom, then cut into a 1/2-inch dice
1/2 cup macadamia nuts, chopped, then toasted in 350ºF oven for 10 minutes
1/4 cup unsweetened, shredded coconut for filling, plus 1/4 cup for garnish
12 (8-inch) square frozen spring roll pastry wrappers, thawed
1 egg, beaten
4 cups canola oil, for frying
6 Tablespoons butter
2/3 cup brown sugar
1/8 teaspoon kosher salt
1/4 cup rum
1/4 cup coconut milk
Powdered sugar and fresh mint sprigs for garnish
- Heat canola oil in a wok or frying pan to 360°F.
- Sauté Fruit: Melt butter in a medium sauté pan. Add brown sugar, ginger, rum and salt; bring to a boil, then add the fruit.
- Sauté for about 2 minutes until the fruit softens slightly. Remove from heat and transfer to a bowl.
- Let cool slightly.
- Mix in the toasted macadamia nuts and coconut right before ready to make the rolls.
- Make rolls: Place 1 spring roll wrapper on work surface in diamond shape (1 pointed end toward you and 1 pointed end in opposite direction). Cut off 2 inches of the end pointed towards you. Place 2-3 Tablespoons of the fruit mixture in the center. Fold bottom pointed corner of spring roll wrapper up over fruit, then fold in sides over fruit. Brush unfolded part of spring roll wrapper with beaten egg. Roll up wrapper, enclosing fruit completely. The spring roll should look like a log. Place on a cooling rack over a sheet pan. Repeat with remaining spring roll wrappers and fruit mixture.
- Make the caramel-rum sauce: Combine butter, brown sugar, salt and rum in heavy medium saucepan.
- Bring mixture to simmer over medium heat, stirring until sugar dissolves and starts to bubble and turn darker brown. Add coconut milk and whisk until mixture is smooth.
- Fry Rolls: Working in 2 batches, add spring rolls to medium-hot oil and cook until golden brown and crisp, turning often, about 5 minutes per batch.
- Using a skimmer, transfer spring rolls to a cooling rack over a sheet pan. Keep warm in a 200ºF oven until ready to eat.
- Slice spring rolls on an angle using a serrated knife. Place sliced spring roll on a serving platter. Sprinkle with coconut, confectioner’s sugar and garnish with mint. Serve caramel-rum sauce in a bowl for dipping.
Makes 20 spring rolls and 40 pieces.