Strawberry Egg Rolls
A sweet way to use strawberries for one tasty dessert!
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!