Dessert Spring Rolls

[Guest guest]

Someone(s) posted these on another list. I've never made them, but they sound

interesting:

 

* Exported from MasterCook *

 

Banana Walnut Toffee Spring Rolls

 

Recipe By : Wolfgang Puck

Serving Size : 12 Preparation Time :1:00

Categories : Asian Fruits

 

Amount Measure Ingredient -- Preparation Method

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Sauce

1 cup sugar

1/2 cup water

3/4 cup whipping cream

1 1/2 tablespoons dark rum

Rolls

12 won-ton wrappers

3 small banana -- peeled and

quartered

1/4 cup toffee bits (like Skor) -- chopped

1/4 cup walnuts -- toasted and chopped

vegetable oil for deep frying

powdered sugar

Chinese five spice powder

 

Make Sauce

 

Stir sugar and 1/2 cup water in heavy medium saucepan over

medium-low heat until sugar dissolves. Increase heat and boil until syrup

turns deep amber, brushing down sides of pan with wet pastry brush and

swirling pan occasionally, about 12 minutes. Reduce heat to low. Add cream

(mixture will bubble vigorously) and stir until caramel bits dissolve.

Remove from heat. Mix in rum. (Can be made 1 day ahead. Chill. Before

serving, rewarm over low heat, stirring occasionally.)

 

Make Rolls

 

Arrange 4 spring roll wrappers on work surface (keep remainder

covered). Place 1 banana piece diagonally across 1 corner of each wrapper.

Brush opposite corner with water. Drizzle each banana with 1 teaspoon

caramel sauce, 1 teaspoon toffee bits and 1 teaspoon walnuts. Fold in

wrapper corner closest to banana. Roll wrapper over banana once, then

fold in sides and roll up as for egg roll, pressing ends to seal. Repeat

filling and rolling remaining wrappers. (Can be made 2 hours ahead. Cover

and chill.)

Pour enough oil into heavy large saucepan to reach depth of 3 inches. Heat

oil to 3750F. Working in batches, fry rolls in oil until deep golden

brown, turning frequently, about 3 minutes per batch. Using slotted

spoon, transfer rolls to paper towels and drain. Arrange 2 rolls on each

plate. Sift powdered sugar over. Sprinkle with five-spice powder. Drizzle

caramel sauce around rolls and serve.

This sweet version of spring rolls are from Wolfgang Puck's Obachine

restaurant in Beverly Hills. Altough they are a bit of a fuss to make, you

can make it easier for yourself by buying the caramel sauce. For a photo

plus more info (and recipes) please visit my site at

http://www.cafecreosote.com

 

 

 

 

 

 

 

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NOTES : Obachine Restaurant

 

 

 

* Exported from MasterCook *

 

Peach and White Chocolate Spring Rolls

 

Recipe By : Shape Magazine - 4/99

Serving Size : 12 Preparation Time :0:00

Categories : Desserts

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Nonstick cooking spray

1 cup sweet white wine

1 cup peach nectar

4 medium-sized fresh or frozen

peaches

4 ounces white chocolate -- grated

4 tablespoons crystallized ginger

chopped

12 square spring roll or wonton

wrappers

4 teaspoons vegetable oil

2 tablespoons powdered sugar

-- (optional)

 

Preheat oven to 350° F. Lightly coat a baking sheet with cooking spray. In a

saucepan, bring wine and peach nectar to a boil. Add peaches and simmer

until tender. Remove peaches and cool; reserve liquid. Cut peaches into thin

slices.

 

Evenly divide sliced peaches, white chocolate and ginger among wrappers,

placing ingredients diagonally in the

center of each. Fold corners over filling and roll up like an egg roll. Seal

edges with water so they stick together.

 

Sparingly brush rolls with vegetable oil and place on prepared baking sheet.

Bake 10-20 minutes, until golden brown. Spoon reserved liquid over rolls,

sprinkle with powdered sugar, if desired, and serve.

 

Nutritional information per serving (1 roll): 155 calories, 23 percent fat

(4 grams; 2.1 grams saturated), 72 percent

carbohydrate (22.9 grams), 5 percent protein (1.7 grams), 0.7 gram fiber.

 

 

 

 

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