Best 4 Chocolate Spring Rolls Recipes

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Discover the enticing fusion of flavors in these Chocolate Spring Rolls, a delectable journey where crispy pastry embraces a rich and creamy chocolate filling. Immerse yourself in the delightful contrast of warm and gooey chocolate against the crisp and flaky pastry, creating a symphony of textures that tantalize your taste buds.

Explore variations that cater to diverse preferences: indulge in the classic milk chocolate filling, or embrace the extravagance of dark chocolate's deep and decadent notes. For a touch of indulgence, try the white chocolate filling's velvety sweetness. Each recipe promises a unique chocolate experience, ensuring that every bite is a celebration of this beloved confection.

Check out the recipes below so you can choose the best recipe for yourself!

BANANA CHOCOLATE SPRING ROLLS



Banana Chocolate Spring Rolls image

Provided by Cat Cora

Categories     dessert

Time 27m

Yield 2 servings

Number Of Ingredients 6

1 quart peanut oil, for frying
1 banana, quartered
4 wonton wrappers
4 teaspoons semi-sweet chocolate, chopped into small pieces
2 tablespoons cane or granulated sugar
4 ounces caramel ice cream

Steps:

  • Preheat the oil to 350 degrees F in a large, deep (at least 2 quarts) pot.
  • Place 1 piece of the quartered banana and several small chocolate pieces at the bottom of the wonton wrapper. Sprinkle with sugar and wet the edges with water. Repeat with remaining ingredients. Wrap like a burrito and drop into the oil. Fry until golden brown and place on a plate with paper towels to soak up excess oil until ready to serve.
  • Sprinkle again with sugar. Place on the serving plate with a scoop of ice cream.

BANANA AND MANGO SPRING ROLLS WITH COCONUT-CHOCOLATE GANACHE



Banana and Mango Spring Rolls with Coconut-Chocolate Ganache image

Categories     Chocolate     Dessert     Fry     Cocktail Party     Lunar New Year     Banana     Mango     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 12

Ganache
1 (14-ounce) can unsweetened coconut milk
1/3 cup palm sugar or 1/3 cup (packed) golden brown sugar
1 1/2 teaspoons ground ginger
8 ounces semisweet chocolate, chopped
Spring rolls
8 (8-inch) square frozen spring roll pastry wrappers, thawed
4 small ripe Chinese bananas (dwarf bananas), peeled, halved lengthwise, or 2 regular bananas, peeled, halved lengthwise, then halved crosswise
2 Champagne mangoes (small orange kidney-shaped mangoes) or 1 regular mango, peeled, pitted, cut lengthwise into 3-inch-long, 1/2-inch-wide strips
1 egg, beaten to blend
Vegetable oil (preferably grapeseed oil; for frying)
Fresh mint sprigs

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.

CHOCOLATE SPRING ROLLS



Chocolate Spring Rolls image

Oh come on. Who doesn't love chocolate? Well, me, for one, but I'm insanely outnumbered, so here ya go! Times are estimates.

Provided by Sandi From CA

Categories     Dessert

Time 28m

Yield 12 spring rolls, 12 serving(s)

Number Of Ingredients 8

1/2 cup heavy cream (listen closely for artery-hardening noises about now)
2 tablespoons butter (tight, crackling sounds come from your chest as a smile wraps itself around your head)
6 ounces semisweet chocolate or 6 ounces bittersweet chocolate, chopped
1/2 cup peanuts, chopped
12 egg roll wraps
water (the "good for you" ingredient)
vegetable oil (for frying)
powdered sugar (optional)

Steps:

  • Bring cream and butter to a boil over medium-high heat in small saucepan. Remove from heat and sprinkle chocolate over cream mixture; let stand 1 minute. Stir with wire whisk until smooth; stir in nuts. Chill in refrigerator until firm, about 1 hour.
  • Lay egg (what?) roll wrapper on work surface. Spoon 1 rounded tablespoon of chocolate filling into center of wrapper, shaping chocolate into elongated shape. Brush edges of wrapper with water. Fold in sides and roll up very tightly. Cover with plastic wrap and refrigerate until needed.
  • In a large heavy skillet, heat 3/4" oil to 350°F Fry spring rolls in small batches until golden, Turning once, about one minute per side. Transfer with slotted spoon to paper towels to drain. Sprinkle with powdered sugar just before serving, if desired.

Nutrition Facts : Calories 249.8, Fat 16.5, SaturatedFat 8.6, Cholesterol 21.6, Sodium 204.9, Carbohydrate 24, Fiber 3.5, Sugar 0.4, Protein 6.8

CHOCOLATE KUMQUAT SPRING ROLLS



Chocolate Kumquat Spring Rolls image

Provided by Pichet Ong

Categories     Liqueur     Chocolate     Fruit     Dessert     Fry     Lunar New Year     Kumquat     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 3 dozen spring rolls, about 10 servings

Number Of Ingredients 10

5 kumquats, cut into 1/4-inch slices and seeded, juices reserved
1/2 cup plus 1 tablespoon ( 4 1/2 ounces/127 grams) heavy whipping cream
1/8 teaspoon of salt
8 1/4 ounces (233 grams) bittersweet chocolate, finely chopped
1 large egg yolk
1 tablespoon Grand Marnier
1 tablespoon unsalted butter, softened
Thirty-six 5-inch square spring roll wrappers
1 large egg, lightly beaten
Canola, vegetable, or other neutral oil for deep-frying

Steps:

  • 1. Put the kumquat slices and their juices into a small saucepan, add the cream and salt, and warm over medium heat just until bubbles form around the edges of the pan. Remove from the heat.
  • 2. Put the chocolate into the bowl of a food processor and pour the hot kumquat cream over it. Let sit for 2 minutes, then process until the mixture becomes smooth and shiny. Add the egg yolk, Grand Marnier, and butter and process to combine.
  • 3. Line an 8 1/2 x 4 1/2-inch loaf pan with plastic wrap. Pour the chocolate mixture into the pan and transfer to the freezer. Freeze, uncovered, until completely hard.
  • 4. Unmold the chocolate bar and peel off the plastic wrap. Cut the bar lengthwise in half, then cut each half crosswise into 1/2-inch slices. You should have 36 chocolate bars.
  • 5. Lightly brush the entire surface of a spring roll wrapper with a bit of the beaten egg. Turn the wrapper so that you see a diamond, and lay a chocolate bar across the end closest to you so that the ends of the bar meet the edges of the wrapper to form a triangle. Take the corner of the wrapper closest to you and wrap it around the chocolate, then roll the chocolate away from you one full rotation. Tightly fold the sides in toward the center, then continue to roll up to the end of the wrapper, making sure the end is tightly sealed. Set on a baking sheet. Repeat with the remaining wrappers and chocolate. Freeze the spring rolls for at least 10 minutes or up to 2 days; take them out only when you are ready to fry them.
  • 6. Fill a saucepan with oil to a depth of 2 inches and heat to 350°F. When the oil is ready (a tiny pinch of flour will sizzle), add a few spring rolls, taking care to not crowd the pan, and cook, turning occasionally and adjusting the heat as necessary to maintain 350°F, until golden brown, about 4 minutes. Drain on paper towels and cook the remaining rolls. Serve warm.

Tips:

  • Prep your ingredients: Before you start cooking, make sure all your ingredients are measured and prepped. This will help you stay organized and avoid scrambling later on.
  • Use high-quality chocolate: The quality of your chocolate will make a big difference in the taste of your spring rolls. Choose a chocolate that you enjoy eating on its own.
  • Don't overcook the spring rolls: Spring rolls are best when they are cooked until golden brown and crispy. Overcooking them will make them tough and chewy.
  • Serve the spring rolls immediately: Spring rolls are best served hot and fresh. If you are making them ahead of time, you can reheat them in the oven or toaster oven before serving.

Conclusion:

Chocolate spring rolls are a delicious and easy-to-make treat that are perfect for any occasion. With just a few simple ingredients, you can create a dessert that will impress your friends and family. So next time you are looking for a sweet treat, give chocolate spring rolls a try. You won't be disappointed!

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