Instructions: MICHAEL TAUS VIETNAMESE FRUIT SPRING ROLLS WITH GINGER CHOCOLATE DIPPING SAUCE

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.

128 g

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