Title: Michael Taus' Vietnamese Fruit Spring Rolls with Ginger Choc
Categories: None
Yield: 1 Servings

8 lg Round (10-inch) rice- paper
-wrappers
1 Mango; peeled, cut into
-2-inch slices
6 sm Apricots; pitted, sliced
1/2 pt Each: raspberries; black
-berries
32 Cherries: 24 pitted; sliced;
-8 left whole
3/4 c Whipping cream
1 tb Chopped fresh ginger
1 1/2 c Sugar
1/2 c Water
2 oz Semisweet chocolate; chopped
Gooseberries; fresh currants
-for garnish

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 1/4 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@aol.com on Aug 27, 1997