Banana Spring Rolls with Chocolate Coconut Sauce

6 each bananas
1/2 cup brown sugar
1 tsp cinnamon
1 tsp vanilla extract
1/2 cup toasted shredded coconut
1/2 cup toasted peanuts or cashews
1 egg
beaten with 1 T water
15 each spring roll wrapper
Frying oil
1 can coconut milk
14 oz
1/2 cup corn syrup
A pinch of salt
1/2 tsp coconut extract
8 oz dark chocolate/semisweet chocolate
Powdered sugar
For the Spring Rolls
Cut bananas into strips OR half moons OR a medium dice, chef’s choice. Toss with brown sugar, cinnamon and vanilla extract. You can also toss in the optional ingredients, like toasted coconut or chopped nuts. Mix together and set aside.
Work with one wrapper at a time and cover the rest of the wrappers with a damp paper towel because they can dry out easily. Place the wrapper in front of you, diamond angle so the edges are pointing up and down as opposed to a straight square. Put about 2 tablespoons of banana mixture or julienne pieces on the bottom third of the wrapper. Fold the bottom edge over the filling and roll up 1 complete turn. Fold the sides, brush the top edge with egg wash and continue rolling to form a tight cylinder.
In a medium saucepan, heat 2 inches of oil to 350. Fry spring rolls until golden brown, about 1-2 minutes per side. Drain on rack or paper towels.
Chocolate Coconut Sauce
Combine coconut milk, corn syrup and pinch of salt in medium sauce-pan and heat to medium heat until a slow simmer, whisking until smooth. Remove from heat and stir in chocolate and extract, mix until incorporated. Set aside to serve with the spring rolls.
To Serve
Dust with powdered sugar and Chocolate Coconut Sauce on the side or drizzled on top.