White Chocolate and Ginger Spring Rolls with Coffee Bean Sauce Serving Size - 4 Prepared By - DnD Recipe Rating
			1 spring roll sheet 500 mL vegetable oil for deep-frying For the Filling: 7 ounces white break-up chocolate 100 mL heavy cream 1 tablespoon finely chopped crystallized or marinated ginger To seal the spring rolls: 4 Tablespoons flour 60 mL water For the Coffee Sauce: 150 mL heavy cream 150 mL milk 1/2 Cup coffee beans 3 egg yolks 4 tablespoons caster sugar
			The night before: Prepare the coffee sauce. Mix together the cream, milk and coffee beans in a jug and set aside to marinate in the refrigerator overnight. The next day: Strain the coffee milk mixture, discarding the beans. Place the coffee-flavored milk mixture in a heavy-based saucepan. Bring to just under boiling point. Whisk together the egg yolks and sugar in a bowl. Add the egg yolk mixture to the hot-coffee-flavored milk, whisking as you do so. Cook, stirring constantly, until the mixture nearly comes to a boil. Strain into a bowl, cool and chill in the refrigerator at least for 2 hours. To make the filling, melt the white chocolate in a bowl suspended over a pan of simmering water. Meanwhile, bring the cream to a boil in a saucepan. Pour the hot cream into the melted chocolate and mix together. Cool the white chocolate mixture, then refrigerate for 1 hour. Mix the flour and water into a paste to make the spring roll wrapper sealer. Cut the spring roll wrapper into four equal-sized squares. Brush the sealer along all four edges of a square. Pipe or spoon the white chocolate mixture across the center of each square and sprinkle with a little of the crystallized or marinated ginger. Roll the spring roll wrapper up over the filling, sealing the edges well (follow directions on spring roll wrapper package). Repeat procedure for the remaining spring rolls. Place the spring rolls on a baking sheet. Refrigerate for at least 2 hours. Heat the vegetable oil in a deep saucepan. Using a frying basket, fry the spring rolls at a medium heat for 40 seconds. Remove the spring rolls and drain on a wire rack or paper towels. Serve the freshly-fried spring rolls with the chilled coffee sauce.