Strawberry Egg Rolls
Strawberry Egg Rolls is a fresh way to look at a strawberry dessert. Tangy, sweet, and crispy. We guarantee it’ll take your taste buds to a whole new level.
These strawberry egg rolls stem from a random thought on a random Tuesday. Could it be possible to utilize the sugary sweetness of strawberries but in a fried form? Upon researching, it in fact had been done before, but only focused on reimagining a strawberry cheesecake into this fried form of deliciousness. We did not want to focus on the powerhouse ingredient of cream cheese, we wanted to solely focus on highlighting the light sweetness of strawberries encapsulated inside a crispy sweet exterior to compliment it.
Upon prototyping this idea, we quickly realized why so many recipes were in fact some sort of cream cheese filling. Strawberries on their own (aka without a cream surrounding it and holding it together) have a high-water content. So, upon heating them up with butter and sugar we soon had a liquid mess on our hands that would never qualify to be a filling. This brought us to the addition of vanilla yogurt to provide creaminess and structure, as well as, adding in just a little tapioca flour to get the filling back into a thicker form.
We then turned to the temperature of the filling before frying as the next adjustment. The warm filling inside the wrappers also meant that the strawberries were still at a higher temperature. And what did we learn before? The warmer the strawberry, the more water it releases. As a result, the rolls lost their form quickly upon entering the hot oil and we soon had quite the mess on our hands. That clearly would not do. To combat this, the filling needs to start a colder temperature. This allows for the egg roll wrapper to complete its frying process before the strawberries could reach a higher temperature and release more liquid. This means do not skip the chilling process! It is just 30 minutes to get the filling cooler and is vital to ensuring your strawberry rolls turn out.
To compliment the creamy and tangy strawberry filling, we decided to opt for rolling them in a cinnamon sugar mixture to finish them. Even though, this is not the typical chocolate strawberry flavoring most go for, this provides a perfect pairing to the strawberry filling. Think churro meets sopapilla meets strawberries dipped in sugar, but better.
A quick note on the shaping process of the rolls, it is also extremely important to wrap them tightly so that no oil can seep in nor filling seep out. This will yield a greasy and soggy roll, and nobody wants that! If the filling does happen to leak out, it is worth noting that the oil will begin to pop and bubble loudly. Assuming the oil was at 350 then by the time this occurs, they should be crisp and ready to remove. No need to panic, just simply remove the leaking roll and the oil will calm back down. We highly recommend that if you are new to rolling egg rolls to go check out this tutorial by Steamy Kitchen to know how to properly roll them together.
Finally, as with anytime you are dealing with hot oil, it is extremely important to have a thermometer to check the oil temperature and keep it at a safe temperature. It is also important to have the correct equipment to handle such high temperatures. For example, no plastic tongs that will melt in 350-degree oil!
Are you ready to let your taste buds meet this sugary crispiness deliciousness of these strawberry egg rolls?