Best Banana Coconut Rolls Recipes

"MONKEY ROLLS": BANANA SPRING ROLLS WITH SPICED CHOCOLATE SAUCE, PEANUTS, AND TOASTED COCONUT

Steps:

• For the chocolate sauce mix in a medium size bowl the chocolate syrup with the peanut butter and chile powder. Place the water in a flat cake pan large enough to lay the rice paper sheets flat. Lay out 2 paper towels side by side. Soak rice paper sheets 2 at a time in the water for 1 minute then transfer to the paper towels with the sheets overlapping 30 percent. Cover with paper towels and continue until you have 8 sets of two-rice paper circles. In the center of the bottom 1/3 of the rice paper place 2 pieces of banana and liberally drizzle and sprinkle chocolate sauce, peanuts and coconut over the bananas. Fold over the edges and snugly roll them up in the shape of egg rolls. Place them seam side down on a plate and continue until you have 8 spring rolls. Serve them cut in 1/2 or whole.

BANANA AND MANGO SPRING ROLLS WITH COCONUT-CHOCOLATE GANACHE

Steps:

• For ganache:
• Combine coconut milk, palm sugar, and ginger in heavy medium saucepan. Bring mixture to simmer over medium heat, stirring until sugar dissolves. Remove from heat. Add chocolate and whisk until mixture is melted and smooth. DO AHEAD Ganache can be made 1 day ahead. Cover and refrigerate. Before serving, stir over low heat just until pourable.
• For spring rolls:
• Line baking sheet with parchment paper. Place 1 spring roll wrapper on work surface in diamond shape (1 pointed end toward you and 1 pointed end in opposite direction). Place 1 banana piece across center of wrapper, then 2 mango strips. 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. Place on prepared baking sheet. Repeat with remaining spring roll wrappers, banana halves, mango strips, and beaten egg. DO AHEAD Spring rolls can be made 4 hours ahead. Cover with plastic wrap and refrigerate.
• Pour enough vegetable oil into heavy deep skillet to reach depth of 1 1/2 inches; heat oil to between 360°F and 375°F. Working in 2 batches, add spring rolls to hot oil and cook until golden and crisp, turning often, about 3 minutes per batch. Using slotted spoon, transfer spring rolls to paper towels to drain.
• Place 1 spring roll on each of 8 plates. Garnish with mint sprigs. Drizzle with coconut-chocolate ganache.

BANANA COCONUT ROLLS

Steps:

• Mix sour cream with lemon juice and honey. Coat banana cubes with sour cream mixture; roll bananas in toasted coconut. Serve on toothpicks or bamboo skewers.