SIMPLE DESSERT EGG ROLLS
Simple to make, awesome flavor. Blueberries and cream cheese in an egg rolls wrapper, with powdered sugar on top. This turned out so well that I am posting it to make again later. I used frozen blueberries, but I'm sure fresh would work as well, or perhaps some other fruit, or a small amount of canned pie filling. This is easy to put together, the instructions are long because I tried to explain how to wrap an egg roll. See the photos if they don't make sense.
Provided by Random Rachel
Categories Dessert
Time 21m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Cream the cream cheese with the sugar and vanilla. This works best if the cream cheese is softened, but the mixture will need to be chilled before using as a filling.
- Before you begin preparing your rolls, turn the heat on the oil to 350* F. I use a fry pot with a temperature gauge that holds the temp of the oil.
- Place an egg roll wrapper on the counter so you are looking at a diamond. Place 1/8 of the chilled filling in a rectangle between the two side corners, leaving enough space for the corners to be folded over. (I hope that makes sense, see the photos if it doesn't.) Place 4-5 blueberries on top of the cream cheese mixture.
- Fold up the bottom corner of the wrapper, over the filling. Fold the two side corners over the filling as well. Roll away from you, and moisten the top corner to seal. (I dab my finger in a cup of water, and touch the top corner before I begin rolling.).
- Fry 3-4 at a time, allowing the oil to return to temperature between batches. Fry for 1 minute on the first side, flip and fry for 30 seconds more, until barely golden. The cream cheese filling will become liquid of you leave it in too long. Immediately dust with powdered sugar, and allow to rest 5-10 minutes before serving.
- The filling is messy, and is best eaten with a fork, or over a plate.
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Ricky Aleman
[email protected]These egg rolls were a bit too greasy for my taste. I think I'll try baking them next time.
John Nehale
[email protected]I'm not a fan of wonton wrappers, so I used spring roll wrappers instead. They worked just as well and the egg rolls were delicious.
Alam Hassan
[email protected]I made these egg rolls for a party and they were a hit! Everyone loved them, even the kids.
Big Spungus
[email protected]These egg rolls were a nice change from the usual fried egg rolls. They were still crispy, but they were also lighter and healthier.
Abigail Ndoro
[email protected]I had some trouble getting the egg rolls to stay closed, but once I got the hang of it, they were easy to make.
Mizaj Khan
[email protected]These egg rolls were a bit too sweet for my taste, but my kids loved them.
Mashal Abbasi
[email protected]I've made these egg rolls several times now and they're always a hit. They're so easy to make and they're always delicious.
Simina Parpala
[email protected]These egg rolls were a great way to use up leftover fruit. I used strawberries, bananas, and blueberries, and they were delicious.
Christi Young
[email protected]I made these egg rolls for my family and they loved them! The kids especially loved the chocolate filling.
Mubeen Iqbal
[email protected]These egg rolls were a bit more work than I expected, but they were worth it. They were so crispy and delicious, and the filling was perfectly seasoned.
Svetlana raikina
[email protected]I'm not a big fan of egg rolls, but these were delicious! The wonton wrappers were crispy and the filling was flavorful.
Kritika Adhikari
[email protected]These egg rolls were a huge hit at my party! They were so easy to make and everyone loved them.