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I won a few points with the boys when they came home for lunch and found these. Lots of oohs, awes, and wows. I’ve been trying to figure this recipe out for a while and it finally came together. I was awakened by an unhappy racoon outside my window last night and I couldn’t go back to sleep. I started thinking about the strawberries in the fridge and thought I would try them with cream cheese icing wrapped in the egg roll wrappers. So I guess all was not lost, just some sleep. Needless to say these were gone in a flash and I’ll probably be making them again soon. In the meantime you can find me on the treadmill or more likely rearanging the furniture again or taking a nap!
Strawberry Egg Rolls
2 tablespoons cream cheese icing, chilled
8 egg roll wrappers
vegetable oil for frying
1/4 cup sugar
1/4 teaspoon cinnamon
1/2 cup chocolate chips
2 tablespoons whipping cream
Remove strawberry stems, cut in half and carefully scoop out a little of the center of each strawberry half. Pipe or spoon about 1/4 teaspoon of cream cheese icing into each strawberry half. Take 1 egg roll wrapper and place 3 strawberry halves across the center, end to end. Wet the edges of the wrapper with water. Fold edge over strawberries, folding in the sides as you roll it up. Wet the edge again as you seal the roll. Repeat with remaining wrappers. Cover with a damp paper towel until you are ready to fry. Mix sugar and cinnamon together and set aside.
Fry in hot oil (about 350 degrees) seam side down first, turning to brown both sides, about 2 minutes total. Remove to paper towel lined plate to drain and sprinkle with cinnamon sugar.
In a microwave safe bowl, combine chocolate chips and whipping cream. Microwave about 30 seconds and stir until smooth. Drizzle over strawberry egg rolls to serve.