Dessert Egg Rolls Recipes

Steps:

• In a deep pot, heat oil to 380 degrees F. In a small bowl, beat egg.
• Cut chocolate into 1/2-inch cubes. Take an egg roll wrapper, and brush edges with egg wash, and lay on a work surface, wash side up, with a point facing you, not a straight edge. Place about 2 ounces of chocolate 1 or 2 inches from the edge, and top with 1/4 cup of microwaved marshmallow or fluff.
• Fold the corner closest you up and just over the filling, press lightly, then fold in the sides, making a little pull or tuck to keep the roll right. Then roll away from you and press to seal tightly. (Take care not to tear the egg roll wrapper. This can cause roll to leak while cooking. If tear occurs, pinch dough together until it reseals or discard wrap and use a new one.) Repeat until all egg rolls are formed.
• Fry egg rolls 4 at a time, turning almost immediately, cooking on all sides to just golden brown, less than a minute. (Make sure not to overcook filling. If you see marshmallows start to ooze out before both sides are golden, filling will be overcooked and egg roll will appear hollow inside) Remove to a paper towel-lined plate and repeat until all cooked. Make sure to check your oil temperature between additions.
• When ready to serve, dust with powdered sugar and graham cracker crumbs. Serve immediately, but caution very hot!

Steps:

• Place apples, apple juice, sugar, jam, zest, nutmeg, and apple pie spice in a large heavy skillet Cook over med-high heat, covered, until apples are tender, about 10-15 minutes Stir in walnuts and taste and adjust seasonings.
• Place several tablespoon of filling at an angle in the center of an eggroll wrapper.
• Roll up like an envelope Lightly moistening edges with water to seal Place seam-side down on buttered baking sheet.
• Repeat until all filling is used Brush tops with melted butter and sprinkle with sugar.
• Place under hot broiler until golden about 3-5 minutes To serve: Place caramel sauce into individual dessert plates and place egg rolls on top.

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.

Steps:

• Take 2 Tablespoons of filler and put into the middle of one eggroll wrapper.
• Fold the 2 sides over, the bring the ends up sealing the ends by pressing a fork along the end seams.
• Carefully place into hot oil and deep fry until golden brown.
• Drain on paper towel and sprinkle with icing sugar.