EDIBLE ESCAPADES: Tales of the College Cook with KU Students Nina Riley &
Nancy Griego

Ingredients

• DESSERT ROLLS WITH SPICY CHOCOLATE DIPPING SAUCE
• 5 ozs semi-sweet chocolate chips, or semi-sweet bar, broken into small pieces
• ⅔ cup sweetened condensed milk
• ¼ cup whole milk
• 1½ tsp chili powder
• 1½ tsp cinnamon
• 1 tsp cayenne pepper, or to taste
• ⅛ tsp black pepper
• 1 tbl brown sugar
• 1 apple
• 1 pear
• 1 mango
• 3 bananas
• 12 rice paper spring roll wrappers

Instructions

SPICY CHOCOLATE DIPPING SAUCE: Place the semi-sweet chocolate in a saucepan and heat over medium-low heat. Add the sweetened condensed milk and whole milk and stir frequently until the chocolate is melted. Stir in the chili powder, cinnamon, cayenne pepper, black pepper and brown sugar. Reduce the heat to low, or remove the pan from heat. (If the sauce is too thick for dipping, stir in an extra tablespoon of milk.) Just before serving, pour the warm sauce into a small bowl for dipping.

SPRING ROLLS: Core and julienne the apple and pear. Peel and julienne the mango. Peel the bananas and cut them in half crosswise, then halve each piece lengthwise.

Soak a spring roll wrapper in a bowl of warm water for approximately 30 seconds, or until softened and flexible. Drain for a few seconds and place a banana slice at the top of the wrapper, along with some of the apple, pear and mango slices. Tuck in both ends of the wrapper and roll up the fruit in the wrapper (as you would a burrito). Repeat with the remaining wrappers.
Arrange the dessert rolls on a platter accompanied by the bowl of warm Spicy Chocolate Dipping Sauce. Makes approximately 10 to 12 dessert rolls.

Nina and Nancy's drink recommendation: Bigelow Green Tea with Mint.

Recipes by Nina Riley and Nancy Griego. Visit Nina & Nancy's Edible Escapades: Tales of the College Cook at: www.edibleescapades.wordpress.com.

Photos

Added Tuesday, Feb. 16, 2010