Strawberry Egg Rolls

Strawberry Egg Rolls

 

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.

The Facts

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?

StrawberryEggRolls

Strawberry Egg Rolls

A sweet way to use strawberries for one tasty dessert!
Prep Time 20 mins
Cook Time 8 mins
Chilling Time 30 mins
Total Time 58 mins
Course Dessert
Cuisine American
Servings 12

Equipment

  • Thermometer (to check the oil temp)

Ingredients
  

To make the strawberry filling:

  • 3 cups Strawberries diced (324g)
  • 3 tbsp Salted Butter (42g)
  • 1/2 cup Granulated Sugar (113g)
  • 2 tbsp Vanilla Yogurt
  • 1 tbsp Tapioca Flour
  • 1 tsp Kosher Salt

To assemble:

  • 12 Egg Roll Wrappers
  • 1 tbsp Corn Starch
  • 1 tbsp Water
  • 2 cups Canola Oil

To roll in after frying:

  • 1/2 cup Granulated Sugar (113g)
  • 1/2 tsp Ground Cinnamon

Instructions
 

To make the strawberry filling:

  • In a medium sauce pan on medium high heat, melt the 3 tbsps of Butter. Add in the 1/2 cup of Granulated Sugar and the 3 cups of diced Strawberries. Stir to combine.
  • Once the sugar has mostly dissolved add in the 2 tbsp of Vanilla Yogurt, 1 tbsp Tapioca Flour, and 1 tsp of Kosher Salt. Continue to cook on medium heat until it begins to thicken.
  • Once thick, remove from heat and transfer to the refrigerator to cool for at least 30 minutes.

To assemble:

  • In a small bowl, stir together the 1 tbsp of Corn Starch and 1 tbsp of Water. Set next to the station where you are planning on shaping the rolls.
  • Taking one egg roll wrapper at a time. Set it down in a diamond shape (so one end is pointing towards you). Dip your finger in the corn starch mix and wet the two sides closest to you just on the edge.
  • Place 1 tbsp of the strawberry filling only the lower 1/4 of the wrapper. Now fold the bottom corner (the one closest to you) up and over the filling.
  • Slowly roll the corner up until you've reached the middle of the diamond shape. Now, wet the two points (left and right of the center) with the cornstarch mix. Folding each side over the filling carefully (it will now look kind of like an envelope).
  • Finally, wet the top corner with cornstarch mix and begin to roll the filling tightly to the top.
  • Set on to a plate or baking sheet and repeat for remaining rolls.
  • Place the rolled strawberry rolls back into the refrigerator while we prepare to fry them.

To fry:

  • In a deep stock pot, fill it with 2 cups of Canola Oil (or enough to have it be about 2 inches deep). On medium high heat, begin heating the oil up to 350 degrees Fahrenheit.
  • Meanwhile, in a shallow pan or 8x8 casserole dish stir together the 1/2 cup of Granulated Sugar and 1/2 tsp of Ground Cinnamon. Set aside your pot so that you can place the fried rolls directly into this mixture after cooking.
  • Once the oil is hot, carefully place all egg rolls (or however many you are able to fit in your pot at a time) into the hot oil using tongs. They should be submerged fully in the oil.
  • Cook for 5-7 minutes or until the begin to turn a deep golden brown or begin to pop loudly.
  • Remove carefully and place into the cinnamon sugar mixture rolling around to fully coat. Then place on a wire rack to cool slightly.
  • Enjoy!
Keyword cinnamon, egg rolls, strawberry, sugar
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