Chocolate Banana Spring Rolls

Ingredients
4 ounces dark chocolate, chopped
1/4 cup heavy cream, warmed
8 egg roll wrappers
2 medium-large bananas
Vegetable oil, for frying
Powdered sugar for dusting

Directions
To prepare the chocolate filling, melt the dark chocolate on top of the double boiler. Stir in the warmed heavy cream. Set chocolate filling aside.

Cut the bananas in half. Then slice each half into quarters, lengthwise. Each banana should yield 8 "spears". Set aside.

Line a baking sheet with plastic wrap.

Place 1 egg roll wrapper on the work surface diagonally, so that it lays like a diamond. Place 2 banana spears horizontally in the center. Spoon 1 tablespoon of the chocolate filling over the banana spears. Fold the bottom corner of the wrapper over filling, and roll snugly half-way to cover filling. Fold in both side corners snugly against filling. Using your finger, moisten edges of last flap with water, and roll over to seal. Place the spring roll on the prepared baking sheet. Repeat with the remaining egg roll wrappers, banana spears and chocolate filling.

Preheat the oven to 200 degrees F.

In a heavy large frying pan, add enough oil to reach a depth of 2 inches. Heat the oil over medium heat to 350 degrees F.

Working in batches, carefully add the spring rolls to the hot oil and cook until they are golden brown, about 45 seconds per side. Using a slotted spoon, transfer the spring rolls to a plate lined with paper towels to drain.

Transfer the cooked spring rolls to another baking sheet and keep them warm in the oven while frying the remaining spring rolls.

*Tip: The fried spring rolls can be prepared 1 day ahead. Cool them completely, then cover and refrigerate. Before serving, place them on a baking sheet and rewarm in a preheated 375 degree F oven just until they are heated through, about 7 minutes.

Dust the spring rolls with powdered sugar before serving.