Melt dark chocolate and cream in a microwave to make ganache. Keep in refrigerator to cool
Cut bananas in halves. Heat butter in a pan and caramelise the bananas on medium low flame. Keep aside.
Crepe batter: mix all purpose flour with salt and sugar in a bowl. Then add egg and milk to make a smooth thick batter.
Place a spring roll sheet on a plate or chopping board. Then place a banana in one corner as shown in pic. Then put some ganache on it and some chopped roasted hazelnut.
Then roll the spring rolls as shown in pic. Paste the ends with the batter prepared. Similarly make all rolls.
Then cover the spring rolls with the batter and coat with dessicated coconut.
Deep fry the rolls. Then place on kitchen towel to absorb the excess oil.
Place the spring rolls on serving platter. Drizzle some melted chocolate on it and garnish with some chopped hazelnut. Serve hot.
