A sweet surprise.
Egg rolls often bring to mind the popular savory appetizers stuffed with various chopped vegetables and served at Chinese restaurants. But egg roll wrappers can encase a broad variety of other fillings. Create desserts with crispy encasements and sweet, velvety fillings by frying egg rolls stuffed with a favorite cream filling, such as whipped and sweetened cream cheese, coconut cream, banana cream, Bavarian cream or thick chocolate ganache.
Instructions
1. Lay the uncooked egg roll wrappers on a lightly floured work surface. Position the square wrappers like diamonds.
2. Place one generous spoonful of chilled, firm cream in the center of each diamond. Spread the dollops of cream slightly with the back of the spoon or a spatula so the edges of the cream are approximately 1/2 to 3/4 inch from the corners of the wrappers.
3. Beat one egg. Paint the beaten egg along the edges of the wrappers, using a basting or pastry brush, for sealing the wrapped rolls.
4. Roll the wrappers, folding the bottom corner up. Place it over the top of the cream, gently tucking the corner under the cream on the other side of the wrapper. Fold up the side corners so the points meet in the middle. Paint the ends of the folded side corners with more egg wash. Roll the wrapped part over the remaining flap so the final flap is underneath.
Tags: roll wrappers, side corners, stuffed with