Banana And Mango Spring Rolls With Coconut-Chocolate Ganache

Ingredients

• 1 (14-ounce) can unsweetened coconut milk
• 1/3 cup palm sugar or 1/3 cup (packed) golden brown sugar
• 1 1/2 teaspoons ground ginger
• 8 ounces semisweet chocolate, chopped
• 8 (8-inch) square frozen spring roll pastry wrappers, thawed
• 4 small ripe chinese bananas (dwarf bananas), peeled, halved lengthwise, or 2 regular bananas, peeled, halved lengthwise, then halved crosswise
• 2 champagne mangoes (small orange kidney-shaped mangoes) or 1 regular mango, peeled, pitted, cut lengthwise into 3-inch-long, 1/2-inch-wide strips
• 1 egg, beaten to blend
• vegetable oil (preferably grapeseed oil; for frying)
• fresh mint sprigs