Michael taus' vietnamese fruit spring rolls with ginger choc

1 Servings

Ingredients

Quantity Ingredient
8 larges Round (10-inch) rice- paper wrappers
1 Mango; peeled, cut into 2-inch slices
6 smalls Apricots; pitted, sliced
½ pint Each: raspberries; black berries
32 Cherries: 24 pitted; sliced; 8 left whole
¾ cup Whipping cream
1 tablespoon Chopped fresh ginger
1½ cup Sugar
½ cup Water
2 ounces Semisweet chocolate; chopped
Gooseberries; fresh currants for garnish

Directions

MICHAEL TAUS' VIETNAMESE FRUIT SPRING ROLLS WITH GINGER CHOCOLATE DIPPING SAUCE

Chicago Tribune

Preparation time: 20 minutes Cooking time: 15 -20 minutes Yield: 4 servings 1. Fill shallow bowl with hot water; soak wrappers, one at a time, until pliable, about 2 minutes on each side. Pat dry. 2. Place one wrapper on flat surface. Build a layered wall down center of wrapper with ¼ of each in following order: mangos, apricots, cherries and berries on top. Pull wrapper ends over fruit; roll tightly. Wrap fruit-filled roll in a second wrapper. Repeat with remaining wrappers and fruit, saving some fruit for garnish. Wrap in plastic wrap; refrigerate until ready to serve. 3. Heat cream and ginger to a boil in small saucepan. Remove from heat and let stand 10 minutes. Strain cream through a sieve; discard ginger. Set aside.

Heat sugar and water to a boil in separate saucepan. Reduce heat to medium; simmer until syrup becomes golden brown. Slowly whisk in ginger cream.

Whisk in chocolate; heat mixture to a boil. Reduce heat to low; simmer 1 minute. Pour through a sieve into a bowl. Cool. 4. To serve, cut each roll into 2-inch lengths and arrange on 4 individual plates; garnish with gooseberries, currants and whole cherries. Pour sauce into 4 small bowls; place one on each plate.

Nutrition information per serving: Calories ...... 700 Fat ....... 22 g Cholesterol ... 65 mg Sodium ..... 115 mg Protein .... 5 g Carbohydrate ..

128 g Posted to TNT - Prodigy's Recipe Exchange Newsletter by Rrairie@... on Aug 27, 1997

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