กล้วยช็อกโกสปริงโรล

Combine coconut milk and rice noodles

Combine coconut milk, coconut sugar and rice noodles in a saucepan. Bring mixture to simmer over medium heat, stirring until sugar dissolves.

Prepare the rice paper

Place the rice paper wraps into warm water until soft and foldable. Then, blot them on a damp tea towel.

Place the filling

Place rice noodles, banana and mango strips and chocolate (broken in pieces) into the rice paper wraps. Mould each rice paper wrap gently to form a roll. Watch out as the rice paper will tear if not handled carefully!

Soak in coconut milk

Soak briefly each roll in coconut milk.

Coat with coconut powder

Coat each roll with desiccated coconut powder.

Serve

Serve with melted chocolate and crushed chocolate bits.