Chocolate-Banana Spring Roll - heavy cream

Method

• Heat cream in top of double boiler.
• Add chocolate; cook until melted, stirring occasionally.
• Add butter and Variegate; cook until butter is melted and mixture is well blended.
• Remove from heat.
• Refrigerate 15 min.
• or until chocolate mixture is cooled and thickened.
• Brush edge of 1 egg roll wrapper with egg.
• Cut 1 banana piece lengthwise in half; spread cut sides evenly with 1 Tbsp.
• chocolate mixture.
• Reassemble banana piece; place on center of wrapper.
• Roll up to like an egg roll; place in single layer in parchment-lined sheet pan.
• Repeat with remaining wrappers, bananas and filling.
• Refrigerate at least 15 min.
• For each serving: Fry 1 spring roll in 375 degrees F-oil 2 to 3 min.
• or until golden brown; drain in paper towels.
• Place on serving plate; dust with 1/4 tsp.
• powdered sugar.