Heat topping in a medium-sized saucepan just until it bubbles around the edges of the pot.
2
Add chopped chocolate. Turn off the heat and stir. Continue stirring until well combined. Set aside to cool.
3
Once it has cooled completely, place ganache in a piping bag fitted with a large round tip like 804 or 805
4
Lay out all the spring roll wrappers. pipe a line of ganache diagonally across one corner of the wrapper. Top with 2 marshmallows.
5
Starting at that corner, roll up the wrapper, tucking in the sides. Use a little water to dampen the end of the wrapper to be sure it stays closed. Repeat for all 16 wrappers.
Heat oil in a 5–6-quart pot until the temperature reaches 350 degrees F on a deep-fry thermometer.
8
Gently drop 2-3 spring rolls in the hot oil and fry until golden, flipping once.
9
Removed from oil and drain on a cooling rack. Repeat with remaining rolls.
10
We’ve also made these with sliced fruit like pineapples or bananas instead of the marshmallows.
11
Prep 1 hour
Serves 8
Ingredients
16ozwhipped topping, defrosted
1lbgood quality semisweet chocolate, chopped
32marshmallows
16spring roll wrappers or egg roll wrappers
2qtsneutral oil for frying
Confectioners’ sugar or dessert sauce for serving
Directions
1
Heat topping in a medium-sized saucepan just until it bubbles around the edges of the pot.
2
Add chopped chocolate. Turn off the heat and stir. Continue stirring until well combined. Set aside to cool.
3
Once it has cooled completely, place ganache in a piping bag fitted with a large round tip like 804 or 805
4
Lay out all the spring roll wrappers. pipe a line of ganache diagonally across one corner of the wrapper. Top with 2 marshmallows.
5
Starting at that corner, roll up the wrapper, tucking in the sides. Use a little water to dampen the end of the wrapper to be sure it stays closed. Repeat for all 16 wrappers.
