A crispy egg roll with a strawberry cream cheese filling and a drizzle of chocolate.
- FOR FILLING:
- 1 pint Fresh strawberries
- Confectionery Sugar, To Taste
- 1-½ cup Cream cheese, room temperature
- 1 whole Green cardamom (optional), ground seeds
- FOR THE CHOCOLATE SAUCE:
- ½ cups Semi-sweet chocolate chips
- 3 tablespoons Heavy cream
- FOR THE EGG ROLLS:
- Oil, as needed, for frying
- 18 pieces Egg rolls or wonton wrappers
- 1 tbsp Confectionery Sugar, Sprinkle
For the filling:
Hull and chop the strawberries. Add a little sugar to the strawberries and mash them with a fork. If you like a smooth consistency for your spring roll filling, you can puree the strawberries in a food processor. Let the strawberries rest at room temperature.
To the room temperature cream cheese, add the cardamom powder, icing sugar to taste and the strawberries, being careful not to add too much liquid from the strawberries. You don’t want the cream cheese filling to be runny. Check the sugar and adjust to taste.
For the chocolate drizzle/dripping sauce, melt the chocolate and heavy cream in a double boiler or microwave until melted and shiny. Put aside.
For the spring rolls:
Heat the oil. Lay a single sheet of eggroll on a clean surface, with one corner pointing toward you. Place about 1 1/2 tablespoons of prepared filling near bottom half of wrapper. Fold the corner pointing towards you over the filling. Wet fingers in water and paint the rest of the edges. Fold the opposite sides and roll the dough. Seal the tip with a little more water. Repeat with remaining pasta and filling. You should get at least 12 to 18 spring rolls. Keep the rolled spring rolls covered with a damp cloth.
Once you’re ready to fry, carefully place the spring rolls in the hot oil and cook them until golden brown on all sides, turning them a few times. Place on absorbent paper to drain.
To serve, drizzle spring rolls with chocolate sauce and dust with icing sugar. To be enjoyed with chocolate sauce and/or whipped cream.