Banana and mango spring rolls with coconut-chocolate ganache

introduction

East meets West in this dessert version of the spring roll.
serving size
Makes 8 servings.
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ingredientsGanache1 (14-ounce) can unsweetened coconut milk*1/3 cup palm sugar* or 1/3 cup (packed) golden brown sugar1 1/2 teaspoons ground ginger8 ounces semisweet chocolate, choppedSpring rolls8 (8-inch) square frozen spring roll pastry wrappers,* thawed4 small ripe Chinese bananas (dwarf bananas),* peeled, halved lengthwise, or 2 regular bananas, peeled, halved lengthwise, then halved crosswise2 Champagne mangoes (small orange kidney-shaped mangoes) or 1 regular mango, peeled, pitted, cut lengthwise into 3-inch-long, 1/2-inch-wide strips1 egg, beaten to blendVegetable oil (preferably grapeseed oil; for frying)Fresh mint sprigs